Iced coffee

Name: Iced coffee
Total time: 4 h
Yield: 4-5 glasses
Cuisine: Hungarian
Ingredients: 3 dl heavy cream (30% fat); 2 dl milk; 2-3 dl strong freshly brewed black coffee (or 3 tbsp instant coffee in 2 dl hot water); 80 g sugar; 1 pinch salt; 1 tsp vanilla extract; whipped cream and coffee beans for decoration

Time: 4 hours4-5 glassesapprox. 260 kcal / serving (estimated)approx. 3 g protein / serving

Iced coffee ice cream is a cooler for coffee lovers: creamy, with a strong coffee flavor, and served with whipped cream it is a true pastry-shop dessert. Old recipes boiled the cream; today it is enough to warm it slightly, which keeps the taste finer. It can be made without an ice cream maker too, if you stir it from time to time.

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Ingredients

Method

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Heat the cream, milk, sugar and salt in a small saucepan over low heat, stirring until the sugar dissolves. Do not boil.
Remove from the heat and stir in the coffee and vanilla. Cool completely, then refrigerate for at least 1 hour so it is thoroughly cold.
Pour the chilled mixture into an ice cream maker and freeze according to the machine's instructions.
Without an ice cream maker: pour it into a shallow freezer-safe container, place in the freezer and stir with a fork every hour for the first 3 hours to get a crystal-free, creamy texture.
Take it out of the freezer 10 minutes before serving. Scoop into small glasses, top with whipped cream and decorate with coffee beans.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

Freshly brewed strong espresso gives the best result, but instant coffee works too.
Chill the mixture well, because a warm ice cream base freezes poorly.
Do not skip the salt, it brings out the coffee flavor.
Once melted, you can also drink it as an iced coffee beverage.

Frequently asked questions

Does it work with decaf coffee?

Yes, it is made the same way.

How long can it be stored?

In the freezer, covered, for 2 weeks.

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