Last time I visited the farm of my family friends in Hawaii, we harvested cacao and I came home with bags and bags of cacao nibs. I decided to try making a fancy version of mocha chip ice cream using some of those cacao nibs, and sweetened condensed milk like Vietnamese iced coffee. My only regret is that the caffeine content prevents me from eating it late in the day… but who says you can’t have ice cream for breakfast?
Guessipe
- 1 (14-oz) can sweetened condensed milk
- 1 cup espresso
- 1/3 cup half and half
- 1/2 tsp finely ground coffee
- 2/3 cup cacao nibs
Whisk together the sweetened condensed milk, espresso, half and half, and ground coffee. Refrigerate for a few hours.
Churn the chilled mixture in an ice cream maker until the ice cream crawls up the sides of the bowl (about 20 minutes). Add in the cacao nibs and churn 2 more minutes.
Transfer the ice cream to a chilled glass container. Press plastic wrap onto the surface of the ice cream, and freeze for at least 4 hours before serving.
