Summer in the city often means unbearable heat waves and no sea around. Can there be anything more refreshing and stimulating than a freshly prepared home-made coffee ice-cream?
I love this recipe for its simplicity. In the kitchen, just like in life, long and complex undertakings doesn’t always lead to great achievements. There’s nothing embarrassing in taking a shortcut from time to time!
Condensed milk – 175 g
Double cream – 300 ml
Instant coffee powder – 2 tablespoons
Coffee liqueur – 2 tablespoons
Whisk all the ingredients together until the cream is smooth and airy, then transfer the mixture into a container (or a few smaller containers) and place in the freezer for a minimum of 6 hours – although, for the best result, I suggest letting it rest in cold for a whole night.
Tip: serve with dark-chocolate sauce and almond petals (possibly slightly toasted). You can also add a few sponge biscuits.