Homemade Coffee Ice Cream Recipe

* 1 Rounded Tablespoon of Instant Coffee Granules
* 1 Small Can (200g) of Full Cream Condensed Milk
* 1/2 Teaspoon of Vanilla Essence
* 1/2 Pint (300 ml) of Whipping or Double Cream

1) Dissolve the coffee granules in 1 Tablespoon of Boiling Water

2) Place the condensed milk and dissolved coffee granules in a heatproof bowl. Stand the bowl over a pan of gently simmering hot water (on the cooker) and heat for 15 minutes. Stir occasionally until slightly thickened, then remove from the heat.

3) Stir in the vanilla essence then place bowl in the freezer to chill

4) When the bowl has chilled - Whip cream until it softly peaks. Mix into the chilled coffee mixture. Turn into a metal or polythene container, cover and freeze until half frozen, then turn into a bowl, break contents with a fork, then whisk until smooth and creamy

5) Return mixture to original container, cover and freeze again until firm

6) Place in fridge for 15 mins, to soften slightly before serving