Inspired by buna, Ethiopia's coffee tradition in the birthplace of coffee, this ice cream needs no ice cream maker, just cream and condensed milk. After a few hours in the freezer it sets into a creamy texture.
Dissolve the ground coffee in two spoons of hot water to make a thick coffee paste, and let it cool to room temperature.
Whip the cold cream in a bowl until it forms soft peaks.
Gently fold the condensed milk, coffee paste and vanilla into the whipped cream.
Transfer the mixture to a lidded container and freeze for at least 6 hours, preferably overnight.
Chilling the bowl and whisk in the fridge beforehand makes the cream whip up more easily. Allergens: contains milk and dairy.
Kremayı yumuşak tepeler oluşana kadar çırpmadan erken bıraktım sanırım, dondurucuda 6 saat bekleyince de kıvamı buz gibi sertleşti, kremamsı doku hiç oluşmadı. Bir sonrakinde çırpma süresine daha dikkat edeceğim.
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