Once in a while I give myself permission to sip on sweet drinks that are composed of more than just water, coffee, and milk. Never having been too fond of sweet coffee, I surprisingly find there are two exceptions the menu of which I don't feel the least bit guilty: a medium sized, foamy sea salt iced coffee from 85 Degree Bakery, and Urth Caffe's Spanish latte for whenever I make it up north to Downtown LA.
This ice cream stays true to the sea salt iced coffee theme because it really is just that--layer upon layer of a rich and savory cream, complemented by an instant espresso buttermilk base sweetened with condensed milk. It truly is the truest of ice creams for those of you who are purists, all given that it requires only the most basic kitchen tools. You will not be missing the ice cream maker and the only special equipment you need is a stand mixer or a hand held beater. It has quickly become one of my favorite flavors and renditions of no-churn recipes, or better yet, simply one of my favorite ice creams of all time.
And if I were to melodramatize such a recipe, I would say that it has been a welcome treat during this new season of motherhood. For those moments when simply coffee and a deep breath are not enough, for when my eyes fall heavy even though my spirit rejoices because of our sweet, sweet newborn.
We've been faring well thanks to my in-laws who are staying here until Friday. So well, in fact, that letting go of Gramma and Papa causes a bit of angst as we slowly transition into this new lifestyle. I am confident everything will develop perfectly in its own time though things might become a bit messy in the process, because Selah has been the best big sister we could have asked for and her efforts make us that much more proud; episodes of toddler regression do briefly ensue those moments of bliss when Selah smothers her little sister, but in the grand scheme of things, everything has been well. We're thankful and so in love with little Tabitha!
No-Churn Sea Salt Iced Coffee Ice Cream
Makes one loaf pan
Time: 6.5 hours including freezing time
Tools: hand held beater or stand mixer, one medium mixing bowl, whisk, rubber spatula, loaf pan, parchment paper
Ingredients for coffee base
1 cup heavy whipping cream
1 1/2 cups sweet condensed milk
1/2 cup buttermilk
3 tbsp instant fine espresso (I use this brand, also found at most stores)
Ingredients for sea salt base
3/4 cup heavy whipping cream
1/3 cup buttermilk
1/4 tsp sea salt
Begin with the coffee base. In a stand mixer bowl, or alternatively in a large bowl and a hand held beater with a whisk, beat the heavy cream on high speed until it forms soft white peaks, about 3 minutes or so. Mix the condensed milk, buttermilk, and espresso in a medium sized bowl with a whisk. Add the sweet mixture into the soft white peaks and keep folding it in with a rubber spatula. Do not over mix or it will eliminate all the air out of the cream.
Wash and dry the stand mixer bowl and whisk for the sea salt base. Beat the cream on high speed for approximately 3 minutes or until soft white peaks form. Add buttermilk and sea salt and mix at the lowest possible speed--just enough to incorporate everything without over mixing.
Line a loaf pan with parchment paper. Pour a third of the coffee base first, followed by a third of the sea salt base. Swirl a whisk around so it creates laces of sea salt within the coffee base. Then repeat the previous steps two more times, seal with plastic wrap and freeze the ice cream for approximately 6 hours or more. This no churn ice cream keeps for 2 weeks or more, depending on how well you keep it sealed.