No-Churn Coffee-Cinnamon Ice Cream with Caramel Sauce

By lorik

Ingredients

• For the ice cream:
• 1 1/4 cups heavy cream
• 1/4 cup strong, brewed coffee, cooled
• 1/2 teaspoon ground cinnamon
• One 14-ounce can sweetened condensed milk
• For the caramel sauce:
• 1/2 cup water, divided
• 1/4 cup dark brown sugar
• 2 tablespoons unsalted butter
• 1 pinch of sea salt

Details

Servings 6
Adapted from food52.com

Preparation

Step 1

For the ice cream: Pour the heavy cream, coffee, and cinnamon into a bowl. Add 2/3 cup (160 milliliters) of the sweetened condensed milk and whisk this mixture together until billowy and thick.
Pour into a loaf pan or medium bowl and freeze for at least 3 hours, until set.
For the caramel sauce: Place the remaining sweetened condensed milk into a pot along with1/4 cup of water, the brown sugar, butter, and salt.
Heat over a medium-low flame, stirring constantly until well mixed. Continue to cook the mixture over a low flame for 30 minutes, stirring every 10 minutes, until the mixture is a light caramel color and thick.
Mix in the remaining water gradually to thin out the caramel. Pour into a heat-proof jar and set aside to cool.
Once the ice cream has chilled, serve it with the caramel sauce.