Bustelo Espresso Chocolate Chip Ice Cream

bustelo ice cream_edited

I have been out of commission for a bit as I bought a new house and I have been packing and moving and then unpacking. It was hard to really cook during all of that…also, my cookbook finally was published and I have been very excited about that as well. Now that I am settling in and I have a beautiful new, large kitchen with all new appliances (they are amazing) I can go full force on my cooking experience. I will be experimenting a little out of my comfort zone creating new recipes with ingredients that I have never used and also supplementing certain ingredients with new and different ones to change the taste profile of some classics. So to get back into the swing of things, I decided to go with some ice cream. I love making ice cream and have been wanting to experiment with all sorts of flavors. In my cook book you have 3 recipes that are my favorites so you have to buy the book and tell me what you think.

So as my first recipe in the new house/kitchen I decided to go with something very Cuban and anyone that knows anything about Cuban’s knows we sure do like our cafecito. In my house, we have cafecito about twice a day. It is the perfect pick me up and is the perfect end to any meal. So naturally why wouldn’t an ice cream be delicious with the cafecito flavor?

Technically you do not need an ice cream maker for this recipe, but it comes out better if you have one. I have a very simple one (in red it’s so cute) that is small enough to store in most kitchens. If you want, here is the link from Amazon to get one https://www.amazon.com/dp/B0041A3KPC/ref=twister_B01H1T6HTK?_encoding=UTF8&psc=1


Ingredients – makes 4 pints

  • Heavy whipping cream – 3 cups
  • Milk – 1 cup (I used 2%)
  • Condensed milk – 14 ounce can
  • Mini chocolate chips – 1 cup
  • Bustelo instant coffee – 4 1/2 tablespoons


How to make it…

  1. Add the whipping cream, milk, condensed milk in a blender and blend for about 1 minute then add the instant coffee
  2. Continue to blend until the mixture looks like whipped cream but don’t over beat
  3. You can also use a hand mixer instead of the blender if you need to also if you are not using an ice cream maker, you can fold the chocolate chips at this point into the mix and then freeze
  4. If you are using the ice cream maker, make sure that the tub has been in the freezer for about 24 hours before using
  5. Put the ice cream maker together and turn it on
  6. Pour the mixture into the ice cream maker and let run for about 30 minutes; you may have to use both of the tubs so split the mixture in half and the chocolate chips
  7. Half way to 20 minutes through add the chocolate chips slowly (about 1/4 cup at a time)
  8. when the ice cream has almost doubled in size, add to a container to store and place in the freezer for at least 4 hours

bustelo ice cream 2_edited

One Comment Add yours

  1. Alina Portuondo says:

    Yummy, love the combo.

    Like

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