No-Churn Coffee Ice Cream

Two things we should set straight right now.

1. Ice cream is great and best eaten in your underpants.
2. If you have a problem with #1, then we can't be friends.

I should also add that not needing a Ph.D. to make said ice cream is a major bonus. Props to all of the the macro such-ity such-es that use complex cellular fusion to create sumptuous texture & perfect ice crystal structure but I'm not one of those people and this recipe ain't that.

All you're gonna need is a spoon, a pot, a short list of ingredients.....et voila.....you're done.

Oh.....and underpants. You know, for later.

No-Churn Coffee Ice Cream
(adapted from recipe found on Cenkof Cafe Fernando)

1 can Sweetened Condensed Milk (14 oz.)
¾ cup Whole Milk
¾ cup Heavy Cream
3 ounces Bittersweet Chocolate, chopped finely
3 ounces Milk Chocolate, chopped finely
¼ cup Coffee Powder, finely ground
½ tsp. Instant Espresso Powder
1 tsp. Vanilla Extract -or- 1/2 Vanilla Bean, split & scraped
5 tsp. Cornstarch
2 tbsp. Water
Pinch of Fine Salt


1. In a heavy bottom pan, whisk condensed milk, whole milk and heavy cream until combined. Set pan over medium-high heat and bring to a boil.

2. Take off heat and add finely-chopped chocolate, coffee powder in cheesecloth bundle, instant espresso powder, vanilla extract -or- seeds, and salt. Whisk until the chocolate is melted and the espresso is completely dissolved.

3. Mix cornstarch and cold water, in a separate bowl, with a fork until completely dissolved. Add this mixture to the ice cream base in the pot. Whisk until combined.

4. Place back back over medium-high heat and cook, whisking constantly. Scrape the sides and bottom of the pan often to prevent burning. Cook until thickened, 8-10 minutes.

5. Transfer to a heatproof bowl, remove & discard bundle, and set ice cream aside, uncovered. Let cool for 30 minutes. A "skin" may form on top, but when the bowl is cool to the touch, cover with plastic wrap and chill in the fridge overnight.

6. After thoroughly chilling the base, stir or whisk to dissolve the "skin" on top and scrape into a freezer safe container. Cover with plastic, being sure to press the plastic to the top of the ice cream this time.

7. Add a lid...or extra layer of plastic wrap and freeze until firm enough to scoop and hold it's shape. These ice cream storage containers work really well too.

This ice cream is delicious on it's own but it absolutely shines when you add my Irish Whiskey Salted Caramel Sauce on top of it. #score


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