Cold Drip Coffee Chip Ice Cream

• 1 14 oz. can sweetened condensed milk
• 1 1/2 cups cold drip coffee (or very strong cold brew)
• 1 cup half-n-half
• 1 3.5 oz. bar 85% cacao Valrhona chocolate, finely chopped

1. Line a bread pan with plastic wrap with enough overage to cover the top of the pan. Set aside.
2. Whisk together the condensed milk, coffee and half-n-half in a medium mixing bowl. Chill for 1-2 hours.
3. Pour the mix into your ice cream maker and chill according to manufacturer's directions. When the ice cream is firming up and you have about 5 minutes to go, add in the chocolate and continue churning.
4. When done, scoop the ice cream into the bread pan and store in the freezer until completely firm. The plastic wrap will help form a cover if you don't plan to eat it all immediately, which you'll want to do, but probably really shouldn't.

condensed milk, cold drip coffee, halfn, chocolate

Taken from food52.com/recipes/23190-cold-drip-coffee-chip-ice-cream (may not work)