Coffee Liqueur Ice Cream

Today, I have a delicious recipe for you, coffee Liqueur Ice Cream.  I know this recipe follows a period when I was absent form food world.  I am sorry for the very brief hiatus, but sometimes you just need to take a holiday from the holiday if you know what I mean lol! So, let’s pick up where we left off shall we..

I had one last coffee recipe for “Coffee Week” but was not able to post since I had some urgent business to attend to, so here it is for you to enjoy.

A Tempting Coffee Liqueur Ice Cream

Since I had a whole lot of Mokatika (Angostura Coffee Liqueur) remaining from the Mocha Cake I did not want it go to waste….as if lol! hahaha! So, instead of inviting some friends for a drink, I decided to do an exquisite coffee liqueur flavoured ice cream that would really make you feel happy inside.

This coffee liqueur ice cream recipe, to me, is really poetry in motion. The pastelle hue of the ice cream punctuated with alcohol is an ice cream and alcohol lovers dream. Who says you can’t enjoy both worlds?

Anyhow, follow the recipe step by step and you’ll have an ice cream that will have everyone wanting more and feeling somewhat *read slowly in a semi high drawl* calm and collective in a ….nice …..happy….way *hic* lol!

OK enough fooling around :-)

Instead of the basic custard base as in the coconut ice cream recipe, I opted to use another base using Cream so you all would be exposed to the variety of ways of making ice cream. You would also notice that the technique of making the ice cream is a bit different as well. Instead of the normal ice cream machine or ice cream pail, I used a freezer technique that I learnt from David Lebovitz.

This idea for the ice cream all stemmed from a question that I played with in my mind for some time…How would you make ice cream from scratch without the use of an ice cream machine?

Well here are the results of my delicious experiment: a coffee liqueur ice cream, made from a cream base that you can make using only a freezer and a little elbow grease and patience.

Here’s Coffee Liqueur Ice Cream Recipe.

coffee liqueur ice cream


1200g cream *

1 cup sugar

1/4 tsp. salt

2/3 cup coffee liqueur

* We got our cream ( Nestle Cream see picture below) in 300g tins so that would be 4 tins.

The cream I used for this recipe.
Pour one tin (300 g) into a bowl.
Add the coffee liqueur, a third cup at a time into the bowl…
Mix the coffee liqueur and 1 tin of cream.
Mix well.
In a separate bowl add the remaining 3 tins of cream…
Whip in the coffee cream a little before adding..
the sugar…
… and salt.
Combine ingredients and stir until sugar is dissolved.
Pour into hand or electric freezer can and follow manufacturers’ instructions.
Note: For those of you using ice cream machines or pails just follow manufacturers’ instructions to make your ice cream. The rest of the steps is for those wanting to try the freezer method.
Here are the steps for the freezer method:
1. Chill the ice cream mixture in an ice bath.
2. Pour mixture in a bowl (plastic, stainless steel) and freeze.
3. Check after 45 mins…When it starts to freeze around the edgeswhisk it vigourously and place back in freezer.

4. Check every 30 mins and whisk vigourously every time.
5. Continue checking the ice cream stirring every time while the ice cream freezes.

It will take about 2 – 3 hours to make the ice cream this way depending on how cold your freezer is but if you’re liming it’s all fun…..And no one’s arm will be hurting them :-)

So, that’s it for another wonderful and definitely delectable post …Now you have no excuse to make ice cream :-)

See you soon with another recipe. Before I go I would like to encourage you all to like my posts, leave comments, tweet, bookmark and spread the good news.

Ah gone. :-)


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11 Responses to Coffee Liqueur Ice Cream

  1. August 20, 2011 at 10:43 am #

    This ice cream ricipe looks truly delicious!

    And as always, lol, I’m confused where there is “cups” involved, since we use ml, and a “cup” varies from country to country. At first I was really happy to see the 1/3 cup marked with 80 ml, but then I saw the 1 cup marked with 250 ml… Okey, I admit, me and algebra is not the best of friends but I do know 3×80 makes 240:-)

    Not that the 10 ml makes any difference in this particular case, but when it comes to baking, Oh Lawd! Hope you now see my confusion about the cup?! :-)

    Have a great weekend!

  2. Felix August 21, 2011 at 2:36 am #

    I too saw what you mean that’s why I decided to do the recipe unit converter to help.

  3. August 21, 2011 at 10:15 am #

    Do you know if the US cup is used as standard cup in TnT?

  4. Felix August 21, 2011 at 6:54 pm #

    Although we were formerly under British rule our proximity to USA has us using some of the US standards. So we more or less use both.

  5. August 22, 2011 at 7:37 pm #

    Hahaha, that’s great … not confusing at all :-) So if you are using both US and British cup, I guess you don’t have a standard cup TnT. So if baking and the cake don’t turn out good you can always blame it on the cup!

    US cup is 240 ml and the British cup is 280 ml (for those who don’t know)

  6. Natasha August 31, 2011 at 5:06 pm #

    do you have a recipe for chocolate ice cream using custard powder? much thanks

  7. Felix August 31, 2011 at 5:49 pm #

    Will have to check my archives …another recipe to do lol!!

  8. liyah February 2, 2012 at 3:58 am #

    can you show us how to make pineapple ice cream??

  9. Felix February 2, 2012 at 5:46 am #

    Can’t refuse, will do in time :-)

  10. jaide December 19, 2012 at 2:32 am #

    where to get the angostura coffee liquer in trinidad not geting it

    • Felix December 19, 2012 at 2:51 am #

      I got mine at the supermarket….Try Xtra foods, Tru Valu or Hilo

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