Ingredients
Equipment
Method
- In a medium bowl, combine 1½ teaspoons of the vanilla, the espresso, and 2 pinches salt and stir to mix well; it will seem slightly sludgy. Add the cream, condensed milk, and molasses. Taste and, if you want to boost the flavor a touch, add more vanilla, ¼ tsp at a time; the amount required depends on the vanilla and your palate. An extra pinch of salt sometimes helps too.
- With an electric handheld mixer fitted with two beaters or a whisk attachment, whip the mixture at highspeed for about 3 minutes, until you get a firm, spreadable texture like fluffy whipped cream or frosting. If adding chocolate bits, use a spatula to gently fold in the chocolate. Transfer to a 3 to 4 cup storage container, cover, and freeze until firm, 5 to 6 hours, or up to 2 weeks.
- Let the ice cream sit at room temperature for 10 to 15 minutes to soften to a scoopable texture before serving.
Notes
For a No-Churn Vanilla Ice Cream, simply follow the same recipe, but omit the coffee, chocolate, and molasses.
- The sky’s the limit when it comes to what you can swirl or mix in this ice cream. This is a base recipe (I love it as-is!) but here are some ideas that come to mind: chopped butterscotch chips, crumbled graham crackers, crumbled cookies.
- To increase the number of servings, simply double the quantities of each ingredient in the recipe.