espresso ice - sweet & creamy!
Servings: 10 (at least!)
ingredients:
- 400 g sweetened condensed milk (1 can)
- 250 g whipping cream
- 250 g mascarpone
- 2 strong espressos (about 80 ml)
- 1 tbsp cocoa
- 50 g crushed amarettini
equipment:
- handheld electric mixer
- egg whip
- rectangular container w/ fitting lid (at least 1000 ml!) fit for the freezer
how to:
- Brew 2 strong espressos & let them cool down.
- Crush the amarettini in a plastic bag e. g. a freezer bag.
- Whip the whipping cream until stiff w/ your handheld electric mixer.
- Combine sweetened condensed milk, mascarpone & cocoa w/ an egg whip.
- Add espresso, add whipped cream & finally the crushed amarettini.
- Pour the mess into the container & let it chill in the freezer. Every hour just stir a little w/ a spoon.
- It'll ready after about 5 h.
Notes
When storing the ice cream in the freezer for more than 1 day take it out of the freezer at least about 15 min before serving. The ice cream gets hard at -18° C. (It’s the same w/ store-bought ice cream!)