Version 1, no eggs
1 cup double-strength coffee
1 cup heavy whipping cream
14 ounce can full-fat sweetened condensed milk
Stir all ingredients together until blended. Refrigerate for about an hour to chill.
Freeze in an ice cream make according to the manufacturer’s directions. Spoon ice cream into a 1-quarter freezer container and cover.
Freeze for about 2 hours, or until firm.
2000 Delicious and easy.
Version 2, classic formula
3 cups Half & Half, whole milk, or cream combo
2 tbsp decaf coffee crystals (3 packages Starbucks VIA decaf)
3/4 cup sugar
1/8 tsp salt
5 egg yolks
1/2 tsp vanilla extract
2022 Used 3 cups Half & Half, it was too icy but tasted good. Try combining with Cook’s Illustrated method (see Vanilla Ice Cream recipe here.)