Nothing is better in summer than some delicious, creamy, fudgy ice cream. The only thing that can improve it is being able to make it yourself. In this episode, Joy the Baker cooks her way through the perfect summer treat which you can whip up in no time at all.
Recipe
Makes 3 cups
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 tablespoons instant espresso powder
2 tablespoons espresso liquor (optional)
2 ounces cream cheese, softened to room temperature
2 cups heavy cream
1/2 - 3/4 cup fudge (store-bought or recipe that follows)
Mocha Hot Fudge Sauce
Makes 11/2 cups
Mocha Hot Fudge Sauce
No Churn Coffee Fudge Ripple Ice Cream
Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
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