Before we get started making it, Marc and I are happy to share some giveaway news. Kings River Life magazine's editor-in-chief has posted a wonderful review of our latest Haunted Bookshop Mystery, The Ghost and the Haunted Portrait. There is a comment giveaway attached to the review.
~ GIVEAWAY NEWS! ~
Autographed Copy of Our
New Haunted Bookshop Mystery
+ Our "Jack is Back" Tote Bag &
A collection of Cleo's recipe cards.
To enter, click here or on
the red button below...
This hosted giveaway at
Kings River Life magazine
remains open until Monday
remains open until Monday
July 5, 2021
Now let's brew up
some coffee ice cream...
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Cleo Coyle writes two bestselling mystery series with her husband. To learn more, click here. |
A Recipe Note from Cleo
☕ This "no-churn" recipe is incredibly easy to make, requires no cooking, no eggs, and no machine. Yet it yields creamy, smooth, amazingly delicious results.
While many no-churn recipes exist, they are not all equal. I experimented with the most common recipes until I found my own version, one that delivers an outstanding coffee ice cream.
This no-machine version is economical, takes up little room in my freezer, and the way it is frozen (in 9 x 5 bread loaf pans), reminds me of the amazing gelato shops of Italy. I hope you enjoy it as much as Marc and I do!
~ Cleo
To download a free PDF
of this recipe that you can
print, save, or share, click here.
of this recipe that you can
print, save, or share, click here.
☕ Cleo's No-Churn Coffee Ice Cream
Makes a little over 1 quart, about 5 cups
2 cups Heavy Cream (or Heavy Whipping Cream)
1 (14 ounce) can Sweetened Condensed Milk (about 1-1/4 cups)
2/3 cup evaporated milk (or one 5-ounce can)
1 Tablespoon instant espresso powder (*see my note at end)
1/2 teaspoon pure vanilla extract
Directions: In a chilled metal, glass, or ceramic bowl, beat heavy cream with an electric mixer until thickened. (Do not create whipped cream, simply beat it until it resembles thickened white gravy.) Add the sweetened condensed milk, evaporated milk, instant espresso powder, and vanilla. With the mixer on low, blend the mixture well until smooth.
Pour the blended mixture into a 9 x 5 metal loaf pan. Why? Because a metal pan will conduct the cold better than a plastic container.
Do not fill the pan to the very top. Here’s why. You'll need to stretch a sheet of plastic wrap across the top of the pan, keeping the plastic from touching the ice cream itself. Place the pan in the freezer for 8 to 12 hours. By then, the entire pan should be ready to serve and enjoy!
To store, you can scoop the ice cream into a re-sealable plastic container, or you can continually re-wrap the metal pan in plastic wrap to prevent freezer burn.
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| Click to learn more. |
*Espresso powder note: In baking and cooking, good quality instant espresso powder produces better flavor than instant coffee or coffee crystals, which is why I recommend using instant espresso instead of instant coffee for your recipes. The brand I use is Medaglia D'oro because it delivers the instant espresso in fine powder form, which dissolves beautifully into batters. All is not lost if you have only instant coffee crystals or your instant espresso brand comes in crystal rather than powder form. For best flavor in those cases, whisk the crystals into a small amount of the evaporated milk until completely dissolved before using in this recipe.
🔎
Just Released
🔎
Just Released
“Jack and Pen are a terrific
duo who prove that love
can transcend anything.”
—The Mystery Reader
“Jack and Pen are a terrific
duo who prove that love
can transcend anything.”
—The Mystery Reader
duo who prove that love
can transcend anything.”
—The Mystery Reader