Cook time: 10 mins + plus chilling time 6 hrs
Yield: 1 liter
Ingredients:
- 2 Tbsp instant coffee powder
- 4 Tbsp hot milk
- 300 ml whipping cream, cold
- 180 gm condensed milk
- Chill the whisk and mixing bowl in fridge for about 15 minutes.
- Mix coffee powder with hot milk. Stir well. With a spoon, press through a fine sieve. Set aside.
- Put the whipping cream into the cold mixing bowl. Use low speed to beat for 1 minute. Increase to medium high speed and beat until soft peaks form. Fold into the condensed milk mixture in three batches until well combined. Stir in the coffee mixture. Transfer into an airtight container. Cover and freeze for at least 6 hours or overnight. Enjoy!
- To get the best flavours and creamy texture, try to use quality whipping cream.
- Chill the whisk and mixing bowl beforehand. Or place the mixing bowl on some ice-cubes while beating if the weather is too hot.
- You may warm up the milk over the stove or in a microwave oven to dissolve coffee powder. No need to boil it. This step helps create extremely smooth texture. You may skip this step though, and directly add the coffee powder into the whipped cream mixture if you don’t mind some small coffee granules inside.
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