But first, let’s look at the main ingredients. Once the mixture is warm, cover, remove from the heat, and let steep at room temperature for 1 hour. Steep milk with sugar, coffee beans, salt, and cream: Heat the milk, sugar, whole coffee beans, salt, and 1/2 cup of the cream in a medium saucepan until it is quite warm and steamy, but not boiling. So here it is, a no-churn, custard-less coffee ice cream easy recipe for you to try at home. I still remember a particularly good coffee ice cream recipe from Nigella that was both easy and ended up nicely, which I adapted to my taste and needs. https://www.thekitchn.com/how-to-make-the-best-coffee-ice-cream-244721

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