If there are two things the good people of Hong Kong are never going to get tired of, it would be a scoop of ice cream and a good cup of coffee. There are numerous joints spread all over Hong Kong which cater to these guilty pleasures of ours (lets face it, more than a few of us add whipped cream to our lattes). So today I want to share an extremely cheap, quick, and delicious recipe for coffee ice cream. Best part - there is no need to use an ice cream maker!
Just last Sunday I had a sudden ice cream craving and was too lazy to go down to my nearest 7/11. As an old and completely madeup Chinese saying goes - "If you have a tendency of being lazy, then you better be blessed with a stocked fridge". In this case, luck would have it that I happened to have two things in my kitchen which made my day - cream and condensed milk.
Photo credit: Gordon Ramsay submission
For the coffee mixture:
Take 2 tsp of any soluble coffee (powder coffee) of your choice and add 2 tbsp of water to it. Stir vigorously for 3-4 minutes until it becomes a homogeneous mixture.
For the ice cream:
Take 200ml of cream and whisk it till soft peaks are formed.
Gently fold in 90ml of condensed milk and the coffee mixture from earlier. (Add 1/2 tsp of vanilla extract if you want more flavour).
Pour it in any mould (tupperware works) and leave it in the freezer to set for about 3 hours and voila! Your coffee ice cream is ready.
This will make roughly 10 large scoops of ice cream. Enough for one generous serving.
Side effects: brain freeze.