Ingredients
-
3/4
-
4
-
1
-
3/4
-
1/2
-
6
-
-
-
-
-
-
-
-
-
Directions
Modern Morocco Coffee-Cinnamon Ice Cream, With Morocco’s heat ice cream is much enjoyed these days I think that you might well enjoy this too Cinnamon is native to Morocco and coffee is considered indispensable Cinnamon has been known there from remote antiquity, and it was so highly prized among ancient nations that it was regarded as a gift fit for monarchs and other great potentates The optional figs pair amazingly with the ice cream , Holy cow! Is this good! We used regular sweetened condensed milk (the store we were at didn’t carry a fat-free variety) and Stonyfield plain yogurt We also used an ice cream maker Next time (and there DEFINITELY will be a next time), we’re going to try just mixing the (non-whipped) cream in with the other ingredients to see if we get the same results , OM Goodness is this ice cream absolutely delish! Sooo easy to make and sooo wonderful I’ll be making this again for sure The espresso and cinnamon compliment each other so well and this recipe makes for a luscious dessert Made for NA/ME tag, October, 2013
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Steps
|
1
Done
|
In a Bowl, Beat Cream Until Doubled in Size; Set Aside. |
|
2
Done
|
in Another Bowl, Dissolve Espresso Powder in 1 Teaspoon Warm Water. Gently Fold Together Whipped Cream, Dissolved Espresso, Condensed Milk, Yogurt and Cinnamon Until Incorporated. |
|
3
Done
|
Cover With Plastic Wrap and Freeze Until Solid, 6 Hours or Use an Ice Cream Maker After It Has Been Chilled. |
|
4
Done
|
Divide Ice Cream and Figs, If Using, Among 6 Bowls and Enjoy. |
