This particular recipe was inspired by a combination of events. When we were first getting to know Barbara and Alan, we discovered that ice cream was dear to her heart. As a child and beyond, Barbara's mother would make home made ice cream which was beloved by the entire family. Barbara passed the recipe on to us, and never one to let a good thing go untampered with, we took the recipe and tweaked it a bit. The original recipe was for a vanilla ice cream based on condensed milk. We simplified it, made it less sweet and served it in various guises in the restaurant. It was a huge hit. Not having been exposed to condensed milk as children, we never realized how universal a flavor it is. It's popularity crosses global boundaries and evokes memories of distant people and places. It was a simple step during our coffee demonstration to make the leap to Coffee Condensed Milk Ice Cream.
Condensed Milk Ice Cream
1 quart organic heavy cream (If you prefer sweeter ice cream, you can reduce this by up to a pint.)
pinch of sea salt
1 can condensed milk
Whip the cold cream with the salt to stiff peaks. Fold in the condensed milk. The cream should still be light and form soft peaks. Place in a shallow, covered container in the freezer for at least four hours. Scoop and serve with whatever suits your fancy. If the ice cream seems too hard, let it rest for 15 minutes at room temperature before scooping.
Coffee Condensed Milk Ice Cream
1/2 cup your favorite coffee beans
1 quart organic heavy cream (If you prefer sweeter ice cream, you can reduce this by up to a pint.)
1 pinch sea salt
1 can condensed milk
Coarsely chop coffee beans and combine with salt and cream in a heavy sauce pan. Bring to a simmer, cover and let steep for 30 minutes. Strain the cream and chill it for at least three hours or overnight. Whip the cream to stiff peaks and fold in condensed milk. The cream should still be light and form soft peaks. If there are a few streaks don't worry, they will add texture and flavor to the finished product. Place in the a shallow, covered container in the freezer for at least four hours. Scoop and serve with whatever suits your fancy. If the ice cream seems too hard, let it rest for 15 minutes at room temperature before scooping.
