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Mocha ice cream recipe

The mocha ice cream is a fairly common flavor of ice cream.

Mocha ice cream recipe

I'm a fan of this ice cream so I quote you a very easy recipe for mocha ice cream! The ice produced is very soft texture and rich flavor of mocha!
On the positive side of the recipe is that the ice cream has eggs, ice cream does not need to manufacture and does not freeze during krystalliazei! So just prepare the mixture, put it straight in the freezer! No need to jump to the intermediate mix, there are no crystals at all!

* 1 can of evaporated milk 410 gr
* 1 envelope vanilla mousse GIOTIS
* 1 cup (about 200 ml) milk
* 3 full teaspoons instant coffee now
* 1 teaspoon cocoa powder (optional)
* 3/4 ​​cup (about 150 gr) sugar

1) First Place evaporated milk in the freezer for 2 hours. You need to leave it in the freezer for 2 hours or there will be fluffy as needed during the strike.
2) In a bowl, pour the contents of the file mousse "GIOTIS".
3) Pour moment instant coffee and cocoa in the cup with milk.
4) Once the instant coffee and cocoa dissolved, pour the milk into the bowl and beat with mixer on high speed for 4-5 minutes until it becomes whipped cream.
5) Remove the evaporated from the freezer and pour into a bowl. Empty the bowl and sugar and beat with mixer on high speed for 9-10 minutes. Should this mixture until fluffy and tripled in volume.
6) Empty the cream in bowl and beat with mixer for 2-3 minutes, until you get a homogeneous mixture.
7) Empty the mixture into a metal bowl and put ice cream in the freezer. Leave in freezer for at least 10 hours before you eat. Note again that there is no need to remove the bowl from the freezer and stir the ice cream because the magazines do not krystalliazei ice during freezing!


The amount of ice produced is slightly less than 2.5 liters. The materials we will use good will not be light. The milk should be at room temperature, but even if it's cold does not matter enough to thoroughly dissolve instant coffee and cocoa.
It is crucial to let the evaporated in the freezer for 2 hours before the strike with the mixer. If you leave it in less time, not as fluffy as needed and hit the ice will fail.
Please note that cocoa is very much in the recipe if you want we can add more (eg 2 teaspoons). An alternative suggestion is to replace the instant coffee beverage with mokatsino powder or other powdered coffee (eg frentotsino, cappuccino or espresso). However, it is difficult to find commercially mokatsino beverage powder.
The ice cream comes out very soft and can be refrigerated for a long time since it contains eggs. We can serve with whipped cream, syrup and cigarillos of your choice.
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