It’s already time for your June Bonus Post, and this month we are bringing back an oldie but goodie. We’ve shared our sooo easy, tasty and fresh ice cream recipe with you in posts like Kerrygold Ice Cream and Mojito Ice Cream. This month we are using one of our favorite liqueurs — Cafe Borghetti to give the ice cream a delicious coffee flavor. However, we are not stopping at just the recipe, we are also sharing with you some great alternatives for easy ice cream treats to serve to your guests that will put your hosting level over the top!
We started with the basic recipe that we have shared with you previously. Each time we make this recipe we are reminded how amazingly easy this is, and the ice cream tastes sooo yummy. In case you missed the first post, here are the steps. The ingredients that you will need are: 1 can sweetened condensed milk, vanilla extract, salt, Cafe Borghetti Espresso Liqueur, and heavy cream. Yep! That’s it. Now, before you dig your ice cream churn out of the attic, let us tell you that you are not going to need it. All you need is a hand held electric mixer and a freezer.
Make sure that your mixing bowl and beaters have set in the freezer for about 20 minutes before starting the ice cream. It will make the cream peak faster. Stir together the milk, vanilla, salt and Cafe Borghetti. Set aside.
Place cream in the chilled bowl and beat on medium-high speed for 4 minutes or until peaks form.
Fold 1/3 whipped cream mixture into milk mixture to lighten it and then fold in the remaining cream until ice cream mixture is smooth. Be careful not to over whisk and stir. You don’t want to deflate the whipped cream. The air is what makes this ice cream so light and creamy. Pour the mixture into a loaf pan and place in a freezer for 8 hours.
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Espresso Ice Cream
Ingredients
- 1 14 ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- pinch of salt
- 1.5 ounces of Caffe Borghetti Espresso Liqueur
- 2 cups heavy cream, cold
Instructions
- In a large bowl stir together milk, vanilla, salt and Cafe Borghetti. Set aside.
- Place cream in a chilled mixing bowl and beat on medium-high speed for 4 minutes or until firm peaks form.
- Fold 1/3 of whipped cream into milk mixture to lighten it and then fold in the remaining cream until ice cream mixture is smooth.
- Pour ice cream into loaf pan and freeze for at least 8 hours.
After freezing we decided to use our ice cream to make some pre-made treats for friends. We found these cute little cups at World Market. They come with three in a package and are coated on the inside with chocolate. We scooped ice cream into each and placed them back in the freezer until we were ready to serve our guests. It was a such an easy summer treat, and our guests felt like we had put forth extra effort. If you want to give the treat an extra Blind Pig twist, pour a little bit of Cafe Borghetti into the bottom of the cup for an added surprise and dipping while eating the ice cream!
We also used some of our Espresso Ice Cream to make ice cream sandwiches. Instead of using the typical cookie we found some Italian waffle cookies also at World Market. We scooped a spoonful of ice cream on to the bottom waffle. Next we added a handful of Heath pieces and then topped with a waffle cookie. We placed the sandwiches back into the freezer until we were ready to serve. The waffle cookies gave just the right amount of crunch to the sandwich without overwhelming the ice cream. It was sort of like eating a flat ice cream cone.
Other ways to spruce up this delicious treat are to drizzle the ice cream with some Kerrygold Hot Fudge Sauce or just simply dribble a little bit of Cafe Borghetti over the top. YUMMO!
Spending the week at the lake or beach and want an easy, tasty, fresh ice cream treat? This is the recipe for you. With just a few basic ingredients and a hand mixer, you can have your ice cream and eat it too!
