Equipment
Ingredients
Ice Cream Base
- 480 ml heavy cream, cold, minimum 36 percent fat
- 396 g sweetened condensed milk, room temperature
- 60 ml espresso, brewed and completely cooled
- 10 ml vanilla extract
- 2 g fine sea salt
Nutrition (per serving)
Method
Brew the espresso and allow it to cool completely to room temperature. Do not use warm espresso or it will collapse the whipped cream later.
In a medium mixing bowl, whisk together the sweetened condensed milk, cooled espresso, vanilla extract, and fine sea salt until smooth and fully combined.
In a large mixing bowl, use an electric hand mixer to whip the cold heavy cream until firm peaks form. Be careful not to overwhip into butter.
Using a silicone spatula, gently fold the espresso mixture into the whipped cream in three batches. Use a swooping bottom-to-top motion to maintain the aerated structure.
Transfer the combined mixture into a freezer-safe container. Cover tightly and freeze at -18C / 0F for at least 6 hours, or ideally overnight, until completely firm.
Chef's Notes
- Ensure your heavy cream and mixing bowl are extremely cold before whipping to achieve maximum volume and stability. This trapped air is the key to a scoopable texture without a machine.
- For a deeper, more bitter coffee flavor to offset the sweetness of the condensed milk, dissolve 3 grams of instant espresso powder into the brewed espresso before cooling.
- A splash of coffee liqueur or dark rum can be added to the base; the alcohol lowers the overall freezing point, resulting in an even softer, more gelato-like scoop.
- Do not chill the sweetened condensed milk prior to mixing. Keeping it at room temperature ensures it stays fluid enough to fold easily into the delicate whipped cream.
Storage
Freezer: 2 months — Keep tightly sealed with a layer of plastic wrap touching the surface to prevent ice crystals and freezer burn.
