Ingredients
Jamaican Coffee Ice Cream
- 600 grams thickened cream, (600ml bottle)
- 1 teaspoon Dehydrated Granulated Coffee, (Optional)
- 1 teaspoon Vanilla Bean Paste, (Optional)
- 395 grams condensed milk, (395g tin)
- 100 grams Jamaican Coffee Liqueur
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Attach butterfly in TM bowl.
Pour in Cream, Dehydrated Coffee and add vanilla paste.
Mix on Speed 2 whilst pouring in condensed milk through the hole in the lid approx. 25 sec.
Mix 45 Seconds, Speed 3 until mixture thickens slightly.
Pour in 100g of Jamaican Coffee Liqueur
Mix 30 Seconds, Speed 2.
Pour into a suitable container for ice-cream to be frozen in.
Freeze over night.
Then enjoy!! NOT JUST FOR ADULTS
Jamaican Coffee Ice Cream
Tip
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C.
We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml.
All herbs are fresh (unless specified) and cups are lightly packed.
All vegetables are medium size and peeled, unless specified.
All eggs are 55-60 g, unless specified.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Keep on experimenting. I cannot eat as mush ice-cream as I use to.
But I would love to get my Cognac right before posting it.
As you know alcohol does not freeze.
So, so, so yummy!!!!I didn't have the coffee liquor, so I used Frangelico instead.
With the ice cream maker, it had the most silky texture!
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