Adapted from David Leibovitz's Perfect Scoop, this ice cream mixes a potent combo of cold drip coffee (not from your Mr. Coffee) and sweetened condensed milk into a frozen treat that answers the question, why just sip the drip? —dailywaffle
3.5 oz. bar 85% cacao Valrhona chocolate, finely chopped
In This Recipe
Line a bread pan with plastic wrap with enough overage to cover the top of the pan. Set aside.
Whisk together the condensed milk, coffee and half-n-half in a medium mixing bowl. Chill for 1-2 hours.
Pour the mix into your ice cream maker and chill according to manufacturer’s directions. When the ice cream is firming up and you have about 5 minutes to go, add in the chocolate and continue churning.
When done, scoop the ice cream into the bread pan and store in the freezer until completely firm. The plastic wrap will help form a cover if you don’t plan to eat it all immediately, which you’ll want to do, but probably really shouldn’t.