No-Churn Coffee-Cinnamon Ice Cream With Caramel Sauce

• For the ice cream:
• 1 1/4 cups heavy cream
• 1/4 cup strong, brewed coffee, cooled
• 1/2 teaspoon ground cinnamon
• one 14-ounce can sweetened condensed milk
• For the caramel sauce:
• 1/2 cup water, divided
• 1/4 cup dark brown sugar
• 2 tablespoons unsalted butter
• 1 pinch of sea salt

1. For the ice cream: Pour the heavy cream, coffee, and cinnamon into a bowl. Add 2/3 cup (160 milliliters) of the sweetened condensed milk and whisk this mixture together until billowy and thick.
2. Pour into a loaf pan or medium bowl and freeze for at least 3 hours, until set.
3. For the caramel sauce: Place the remaining sweetened condensed milk into a pot along with1/4 cup of water, the brown sugar, butter, and salt.
4. Heat over a medium-low flame, stirring constantly until well mixed. Continue to cook the mixture over a low flame for 30 minutes, stirring every 10 minutes, until the mixture is a light caramel color and thick.
5. Mix in the remaining water gradually to thin out the caramel. Pour into a heat-proof jar and set aside to cool.
6. Once the ice cream has chilled, serve it with the caramel sauce.

cream, heavy cream, coffee, ground cinnamon, condensed milk, caramel sauce, water, dark brown sugar, unsalted butter, salt

Taken from food52.com/recipes/35912-no-churn-coffee-cinnamon-ice-cream-with-caramel-sauce (may not work)