The San Francisco Heat Wave has been a pretty tough one. Not because I can't deal with 90 degree weather, but because my apartment, like most others in this city, doesn't have A/C, so it's like living in an oven. Our poor fan has been working overtime the last couple days.
Now, being a dessert lover and spending most my days in the Whisk Kitchen, I thought, why not make ice cream to cool us down? Buying an ice-cream maker in this small apartment would just take up space, so we went the no-churn route. And oh boy, I'll surely be experimenting some more.
Here's the recipe! Super simple, with minimal ingredients:
1 Cup Heavy Cream
1/2 Can of Sweetened Condensed Milk
2 Teaspoons Vanilla Extract
1 Tablespoon Instant Espresso Powder
1. In the bowl of a stand mixer or hand mixer whip the heavy cream to stiff peaks
2. In small separate bowl, mix the condensed milk, vanilla extract and espresso powder.
3. Once heavy cream is done, gently fold in the condensed milk mixture. You want to make sure that you don't flatten out the whipped cream. It will be lumpy at first, but keep at it.
4. Once its all well combined, pour all of it into a freezer safe container.
5. Wait at least 6 hours before diving into a deliciously creamy ice cream.
This homemade ice cream can be made in countless ways. You can skip the coffee and keep it simply vanilla, or add mix-ins such as fruit, caramel, chocolate chips, extracts.
If you want to get fancy, warm up the heavy cream and steep flavors such as mint, lavender or chocolate chips. Of course you have to wait until this mixture is completely chilled before whipping it.
Happy Ice Cream Making!