Who doesn’t crave something cool and refreshing in summer? Especially if it’s a gluttonous treat like a coffee semifreddo or an espresso-flavoured cheesecake. Today we’ll be talking about another grand classic of the summer season and teaching you how to make homemade ice-cream.
Tasty, creamy, perfect as a mid-afternoon snack, but also to finish off a meal or to offer to family and friends. And with a burst of energy provided by the espresso! In short, you really can’t do with a dessert like this one when summer comes round. Let’s discover three different kinds of ice-cream: one made without an ice-cream machine, another with added condensed milk and finally, a version without cream.
Coffee ice-cream made at home without an ice-cream machine
Not everyone has the special electrical appliance needed to make coffee ice-cream at home, so let’s begin with a version you can make without an ice-cream machine.
Ingredients for about 500 gr of ice-cream
- 350 ml cream.
- 150 gr sugar.
- 120 ml espresso coffee (about 4 espresso cups). For this recipe, we recommend a full-bodied coffee like our Classica blend.
- 3 eggs.
- Coffee beans for decoration.
Preparation (3 hours)
- Make the coffee with the coffee machine and leave to cool. In the meantime, separate the eggs and beat the whites with 100 grams of sugar. Having left a container in the freezer for a few minutes, take it out and beat the egg whites in it with the rest of the sugar until stiff.
- In a large bowl, whisk the cream (which should already be cold) and add the yolks, taking care to stir the mixture from the top down to prevent it from collapsing. While mixing in the same way, add the egg whites first and then the coffee.
- Move everything to a container with a lid and leave in the freezer for at least 3 hours. About every 45 minutes, take the mixture out and stir it, then put it back into the freezer.
- After the 3 hours needed to freeze your homemade ice-cream made without an ice-cream machine, it’s ready to be enjoyed! Before serving, we recommend leaving it out of the freezer for a few minutes and decorating it with a few coffee beans.
Coffee ice-cream with condensed milk
You don’t need an ice-cream maker to make coffee ice-cream with condensed milk either. And you don’t even need eggs: in fact, this is a light recipe with just a few ingredients. Ready to get started?
Ingredients for about 900 gr of ice-cream
- 500 ml fresh cream.
- 60 ml espresso coffee (about 2 espresso cups). For this recipe, the ideal is a strong coffee, like the kind in our Intenso capsules.
Ingredients for the condensed milk
- 250 ml whole milk.
- 250 gr icing sugar.
- 60 gr butter.
- Let’s start with the homemade condensed milk. Pour the milk into a small pot, then add the butter, melting it over a low heat.
- Add the icing sugar and stir with a whisk, leaving to cook for a good 15 minutes.
- Pour the mixture into a container, leaving it to cool. In the meantime, make the coffee, leave to cool until lukewarm and add it gradually to the condensed milk.
- In another container, whisk the cream with the electric whisk. Add it to the condensed milk and coffee mixture, stirring gently.
- We’re almost there! All that’s left to do now is transfer everything into a mould and leave it in the freezer for at least 8-9 hours. This time there’s no need to stir the mixture while it’s freezing: once the required time has passed, you can then enjoy your coffee ice-cream with condensed milk.
Coffee ice-cream without cream
Are you one of those people who don’t particularly like cream? If so, this is the ideal recipe for you: find out how to make coffee ice-cream without cream.
- 150 gr sugar.
- 90 ml espresso coffee (about 3 espresso cups). For this version we recommend a sweet coffee with floral notes like that of the 100% Organic Arabica Capsules.
- 3 egg yolks.
- 1 litre milk.
- Dark chocolate chips for decoration.
- Make the coffee, then beat the yolks with the sugar until the mixture is soft and frothy.
- Heat the milk in a small pot without bringing to the boil, add the coffee and let it heat up before turning off the hob. Add the coffee and milk to the eggs and stir gently until the mixture is smooth.
- If you have an ice-cream maker, pour the mixture into the bowl, and switch the appliance on for about 45 minutes. If you don’t have an ice-cream maker, leave the ice-cream in the freezer for at least 4 hours, taking care to stir, approximately every 50 minutes. Before serving, decorate with some dark chocolate chips: now your coffee ice-cream without cream is ready to be enjoyed.
How did your ice-cream turn out? If it’s given you a taste for making more sweet coffee treats, find out how to make coffee mousse, with 3 delicious recipes to tantalise your taste buds: the perfect cold dessert for offering to family and friends in the summertime.