Drambuie Coffee Chip Gelato
- 1/2 cup Drambuie liqueur
- 2 cups plain soy or cashew milk creamer
- 1/2 cup brown sugar
- 2 tbs instant espresso
- 3 tbs cornstarch
- 1/4 tsp salt
- 4 oz. vegan chocolate chips, finely chopped
- 1 tsp vanilla extract
Combine Drambuie, almond or soy creamer, brown sugar, instant espresso, cornstarch, and salt in small saucepan, and bring to a simmer over medium heat. Cook 3 to 4 minutes, or until slightly thickened, whisking constantly. Remove from heat, and stir vanilla.
Cover, and chill 3-4 hours, or overnight. Soften slightly, carefully fold in chopped chocolate chips.
Process in ice cream maker according to manufacturer’s instructions. Freeze in covered container. (Can be prepared up to 3 days ahead. Keep frozen-obviously.)
Original recipe inspiration: Williams Sonoma coffee custard ice cream recipe
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