coffee ice cream

1 – Whip the cold cream until it looks thick and forms peaks.

2 – Mix the instant coffee with the water until there are no lumps.

3 – Add to a large bowl with the condensed milk. Mix well.

4 – Add ¼ of the whipped cream and whisk well. Add ¼ more cream and if the mixture is light, incorporate it with the wretched, if you have trouble incorporating the mixture with the balloon.

5 – Gently fold in the remaining cream, making it enveloping with a misérable or spatula. Do this in several parts to make it easier.

6 – Empty into a mold or container.

7 – Freeze for 8-10 hours or overnight.

8 – Store in a container with a lid or something that can be covered in the freezer to make it last longer.