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Frozen Coffee Cream

Western.Chefs's picture
Ingredients
  Evaporated milk 13 Ounce (1 Can)
  Light cream 1 Cup (16 tbs)
  Unflavored gelatin 1 Tablespoon (V)
  Instant coffee powder 1⁄3 Cup (5.33 tbs)
  Sugar 2⁄3 Cup (10.67 tbs)
  Coffee liqueur 2 Tablespoon
  Vanilla 1 Teaspoon
  Heavy cream 1 Pint
Directions

Place milk and light cream in a small saucepan and sprinkle gelatin over surface; let stand at room temperature 10 minutes.
Mix in coffee powder and sugar, set over lowest heat, and heat, stirring, 20-25 minutes until gelatin, coffee, and sugar are dissolved; do not boil.
Remove from heat and cool to room temperature.
Stir in coffee liqueur and vanilla.
Pour into a refrigerator tray and freeze until mushy; remove from pan and beat until fluffy.
Whip heavy cream until thick and satiny, then beat into coffee mixture.
Divide between 2 refrigerator trays and freeze until firm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Restriction: 
Lacto Ovo Vegetarian
Drink: 
Milk
Preparation Time: 
20 Minutes
Servings: 
4

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