Author Notes
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
Ingredients
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1
14 oz. can sweetened condensed milk
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1 1/2 cups
cold drip coffee (or very strong cold brew)
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1 cup
half-n-half
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1
3.5 oz. bar 85% cacao Valrhona chocolate, finely chopped
Directions
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Line a bread pan with plastic wrap with enough overage to cover the top of the pan. Set aside.
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Whisk together the condensed milk, coffee and half-n-half in a medium mixing bowl. Chill for 1-2 hours.
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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.
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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.
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