Coffee Whisky Ice Cream

473 ml Whipping cream 35%

300 ml Sweetened condensed milk

2 tbsp Instant espresso powder

2 tbsp Whisky

1/2 cup Gourmet Sélection mix

Instructions

Pour the sweetened condensed milk into a big bowl, add espresso powder and whisky

Stir the ingredients with a whisk to combine all (make sure the espresso powder is fully dissolved before next step)

Whisk cold 35% cream in another big bowl until soft peaks form

Add a third of the whipped cream in the first bowl and stir gently with whisk

Fold the remainder of the whip cream in two additions

Put in air tight container and freeze for 1h30

Fold in the chopped Gourmet Sélection mix and freeze for another 5 hours or overnight

Tips

Do not use low fat sweetened condensed milk

Another type of liqueur may be used: Côte des Saints Soupçon de Cacao, coffee liqueur, Baileys etc…

Non-alcoholic version may use 1 teaspoon of vanilla instead

If using instant coffee instead of espresso 2 options are suggested: grind instant coffee before adding to cream condensed milk combo or add a very small amount of hot water to dissolve before adding to condensed milk