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Priest Lake

Weasel Coffee Ice Cream

Cup of Weasel Coffee Ice Cream1 can sweetened condensed milk

1/2 cup + 1 tsp ground weasel coffee

1/2 cup heavy whipping cream.

Using 1/2 C coffee grounds, make coffee with two cups boiling water and let brew at least five minutes. Put entire can of condensed milk into mixing bowl and add one cup of brewed coffee to the milk. Add 1/2 cup cream and stir well. Chill the mixture in the refrigerator for two to three hours, then pour into ice cream machine with one extra teaspoon of ground coffee. Process per your machine’s instructions.

If you do not have a machine, add the teaspoonful of ground coffee to the chilled mixture, stir well, then freeze. Remove the bowl from the freezer once every hour and whisk the mixture to prevent ice-crystals forming. You will probably need to do this about 5-6 times. This works nearly as well as using a machine but you’ve got to remember to whisk it!

To serve, soften the ice-cream slightly by putting it in the fridge for 30 minutes (never refreeze melted ice-cream).

Recipe courtesy Trung Nguyen Coffee Company. More about Weasel Coffee.



Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at realfoodtraveler.com.


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