Are you ready for the best ice cream experience of your life? Then make this coffee ice cream and you won't be disappointed! I was inspired by the intense boldness of Vietnamese drip coffee that slowly cascades down into a sweet creamy richness of condensed milk while you slurp down your bowl of pho. Rather than incorporating condensed milk into the ice cream for a no churn version that's popular nowadays, I decided to mix in some dark chocolate to create a quick and easy fudge sauce. I love how the dark brown streaks create a beautiful swirled effect and adds a touch of sweetness and depth. And of course there's no overlooking the powerful fruity yet somewhat bitter and savoriness of dark roasted coffee beans. Whether you use Vietnamese Robusta beans or not, just make sure to steep it long enough to infuse all those complex notes into the cream. Go big (and bold) or go home as they say. Last but certainly not least, this ice cream is ready to eat straight out of the freezer, and doesn't require any thawing like most homemade ice creams. Yep, no waiting time needed for an out-of-this-world delicious treat!

Makes ~2 cups.
Coffee Ice Cream:
1 cup (240 ml) half and half
1 cup (240 ml) heavy cream
1 cup (82 g) dark roasted coffee beans (preferably Vietnamese Robusta beans)
1/3 cup (68 g) light or dark brown sugar
4 large egg yolks
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1 tablespoon of bourbon or brandy

In a medium sized pot, combine half and half, cream, coffee beans, and sugar. Bring to a boil over medium heat then turn off the heat immediately once bubbling vigorously . Cover and steep beans for ~1 hour. After the hour steep, add egg yolks and salt. Stir constantly over low heat until mixture begins to thicken slightly, about 5 minutes. It should register 160 F (71 C) if using a thermometer, or if you don't have a thermometer, it should coat the back of a spoon and leave a channel when you run your finger through it. Remove from heat and strain. Stir in vanilla and liquor. Cover and refrigerate until thoroughly chilled. In the meantime, make the fudgy chocolate swirl.

Quick Chocolate Fudge Swirl:
4 oz. dark chocolate (preferably at least 72% cacao)
8 oz. condensed milk

Melt chocolate in microwave in 30 second increments, stirring in between, until melted and smooth. Stir in condensed milk until combined. Set aside and microwave as needed if mixture becomes too thick and stiff.

Once ice cream mixture has chilled, churn in ice cream maker per manufacturer's instructions. When the ice cream is done churning, drizzle in chocolate fudge mixture while the machine is running to create streaks of chocolate swirl. You may need to reheat the chocolate in the microwave if too thick and not of pouring consistency. Place into freezer safe container and freeze until firm. No need to thaw this ice cream; it's perfectly smooth and soft straight out of the freezer! Enjoy!

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xo Shannon
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Released on: 2019-09-22
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