Coffee Ice Cream

Ingredients

• 2 tablespoons instant coffee ((9 grams; I used Folgers classic roast))
• 2 tablespoons heavy cream ((can remove from the carton for the ice cream))
• 1 (14-ounce) can sweetened condensed milk
• 1 teaspoon pure vanilla extract or vanilla bean paste
• 1/8 teaspoon salt
• 2 cups heavy whipping cream ((1 pint; 480 ml))

Instructions

1. 1

   Add the instant coffee and 2 tablespoons of heavy cream to a small mixing bowl and stir for a few seconds or until well combined. Set aside for 10 minutes, stirring occasionally, until the instant coffee has completely dissolved.

2. 2

   Add the coffee mixture, sweetened condensed milk, vanilla extract, and salt to a large mixing bowl. Whisk until well combined and set aside.

3. 3

   In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, add the heavy whipping cream. Start mixing on low speed. Once the mixture starts to increase in volume, increase the speed to medium-high and continue mixing until stiff peaks form.

4. 4

   Gently fold half of the whipped cream into the sweetened condensed milk mixture, then fold in the remaining whipped cream until just combined.

5. 5

   Scoop the ice cream into a 9x5 loaf pan and smooth it out into one even layer.

6. 6

   Place a piece of plastic wrap directly on the surface of the ice cream and transfer it to the freezer to freeze overnight (or for at least 8 hours).