Coffee Bailey's No-Churn Ice Cream
So. Summer's here eh?
There isn't a minute here in Mumbai when I don't feel like I'm being boiled. It's ridiculous, and for the first time, I'm wondering what have we humans done to this planet? Seasons are all over the place, rainfall schedules are about as dependable as IRCTC, droughts and floods happening at the same time in different parts of the world, pollution simply going through the roof, ruined crops. What have we done to this world? Is there time to make it better? Or is it too late?
But then I notice the bowl of Eggless, No-Churn, creamy Coffee Ice Cream with a serious hit of Hazelnut Bailey's Irish Creme, and all thought goes right out of the window,
This ice cream may just be the best I've had all my life. And I'm not just saying because I've made it. I mean imagine this. Strong Kerala coffee, that you drink from that small cup, milky and frothy, being converted into a popsicle. Cold and smooth. And added to that, you spike it with a good splash of sweet nutty Hazelnut Bailey's Irish Creme. So every nibble of the popsicle introduces your tastebuds to the cold creamy flavour of strong sweet coffee and that mild warmth of Irish creme.
Now this recipe is easy. Easy peasy. You don't need an ice-cream maker. It's infinitely customizable. You don't need to use your elbow grease to churn it. It's eggless. And it uses the stuff that you will be guarantee take not more than 30 minutes to source, and that includes the phone call to the grocery dude.
Presenting, my Eggless, No-Churn, Coffee Ice Cream with Bailey's Irish Creme.
Adapted from Cooking and Me
Makes enough for 6 kulfi-sized popsicles, and a bowl full about 500 ml
- 1 can condensed milk, that would be about 400 gm
- 2 200 ml tetrapacks, that's 400 ml
- 1 cup very strong coffee, brewed then cooled down. Add only a sprinkling of sugar in this while brewing. You can substitute this with 1 cup of fruit pulp as well.
- 2 capfuls of Bailey's Irish Creme (you can avoid this if you want to make it non-alcoholic)
- 2 tsp of butterscotch flavouring, if you have it, else ignore.
- In a blender with a tall jar, add the cream. Add only a little bit of the water in the pack, discard the rest. Blend it well till it's thicker than before. But don't overblend it, else it'll split. If it doesn't turn thicker, don't worry, just continue anyway.
- Add the condensed milk. When you open the can and try to take out every drop of the liquid, PLEASE use a spoon or something. Don't use your finger, the edge of the can might slice into your finger and it'll be ugly, bloody and painful. You might even need to get a tetanus shot in case it's rusty.
- Blend the cream and condensed milk well.
- Add in the flavouring, the Irish Creme and the coffee. Hold the lid of the blender well and blend.
- Turn out into a large bowl, with enough space left over. Cover with foil or cling wrap and freeze overnight. Now I say overnight because the alcohol will prevent it from completely freezing, it will be more like a frozen slush. If you're not using alcohol, 6-7 hours undisturbed might just be enough.
- When frozen, scoop it out into the blender again, and blend it one more time.
- Now turn it out into the bowl or moulds if you want, and chuck it back into the freezer for at least 4-6 hours.
- Scoop out into bowls, and enjoy.
That's it! It's easy, very low on hard work, and so indulgent that it'll knock your socks off.
Till the next time!