Makes about 1 quart
Adapted from “The Perfect Scoop” by David Lebovitz (Ten Speed Press, 2007).
INGREDIENTS:
1 1/2 cups sweetened condensed milk
1 1/2 cups brewed espresso or very strong coffee
1/2 cup half-and-half
Big pinch of finely ground dark-roast coffee
INSTRUCTIONS:
Instructions: Whisk together the condensed milk, espresso, half-and-half and ground coffee. Cover and chill thoroughly in the refrigerator, then freeze in an ice cream maker according to the manufacturer’s directions. Transfer to a covered container and freeze until firm enough to scoop.
Per 1/2 cup serving: 205 calories, 5 g protein, 32 g carbohydrate, 6 g fat (4 g saturated), 27 mg cholesterol, 81 mg sodium, 0 fiber.