Affogato With No-Churn Vanilla Ice Cream (Made With Homemade Condensed Milk)

1. 1

   Chill your stand mixer bowl and balloon whisk or bowl and egg beater whisks in the fridge or freezer.

2. 2

   Combine milk, 1/4 cup + 2 TBSP heavy cream, 1/2 cup sugar, and a pinch of salt in a heavy bottomed pot and place over medium heat. Return remaining heavy cream to fridge.

3. 3

   Stir occasionally with a heat resistant spatula, until the milk begins to thicken, and the mixture begins to simmer, about 12 minutes.

4. 4

   Simmer 30 minutes, scraping often to prevent buildup. Keep an eye out for the thickened milk to suddenly foam - you're nearly there. When you see the foam, stir continuously, until it subsides. Remove from heat.

5. 5

   When cooled to room temp, scrape into prepared bowl. Add a splash of the remaining heavy cream and whisk to incorporate. Then, add the rest of of cream and vanilla paste. Whisk until you see soft peaks.

6. 6

   Transfer to freezer-safe container and freeze for at least six hours, or overnight.

7. 7

   Add a scoop of ice cream to a cup and pour espresso or strong coffee over the top, adjust the ratios depending on your desired level of creamy sweetness.

* Per serving · 4 servings · Values may vary.

No additional tips available.