No-churn Cold Brew, Soy and Kahlúa Ice cream

To get in my mum’s good graces while welcoming her to our place, I made a special “welcome home” treat commemorating two of her most favorite things in the world - coffee & ice cream but of course gotta show off some UMAMI flair to her! Even after confessing that the secret ingredient was booze, I saw her continuing to sneak out scoops from the freezer in the afternoon when everyone was busy… proper🎤 drop moment in my culinary journey!!!!

Ingredients (2 pint boxes)

200g sweetened condensed milk, room temperature

12g Instant cold brew granules (I use the Trader Joe’s brand but feel free to substitute with any Instant Coffee Granules/Powder)

2.5 tsp Dark Soy Sauce

30g Kahlúa

270g Double Cream or Heavy Whipping Cream, super super cold

Directions

🍨 In a bowl, combine first four ingredients. Give everything a very good whisk so that it’s a luscious homogeneous mixture

🍨 In another bowl, add cream straight from fridge and using electric beater - whisk for 5 mins or until soft-medium peaks are formed

🍨 Now carefully, fold the whipped cream into the Kahlúa condensed milk mix - in 3-4 batches. First batch of whipped cream folding should be deliberate so that the base is well mixed. Think of it as sacrificial!

🍨Try to be gentle and preserve as much volume as possible from next batch of folding. Once thoroughly mixed, transfer into a loaf tin or two pint boxes and freeze for 8-12 hrs

🍨Take it out for 3-4 mins before serving. Dust with more coffee or cocoa powder, drizzle some chocolate fudge or as is …enjoy!