Cold Brew Coffee Ice Cream

• 2 cups heavy cream, divided
• 3/4 cup coffee beans, coarsely ground
• 1 cup milk
• 1/2 cup superfine sugar
• 3 tablespoons nonfat dry milk powder
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 2 teaspoons tapioca starch
• 2 tablespoons coffee-flavored liqueur (such as Kahlua(R)) (optional)

1. Combine 1 cup cream and coffee in a container. Stir to combine; seal and let steep in the refrigerator, 8 hours to overnight.
2. Remove the cream mixture from the refrigerator. Line a fine-mesh sieve with cheesecloth and place over a medium saucepan. Strain the mixture, squeezing the cheesecloth to extract as much liquid as possible. Discard the cheesecloth and its contents.
3. Add remaining cream and 1 cup milk to the saucepan. Bring to a gentle simmer over medium-low heat. Stir in sugar, milk powder, and vanilla extract. Simmer until well combined, 3 to 4 minutes. Remove from heat. Whisk 2 tablespoons milk with tapioca starch. Stir into the hot ice cream base. Stir in coffee liqueur.
4. Cool ice cream base to room temperature, at least 20 minutes. Refrigerate, 4 hours to overnight.
5. Churn ice cream base in an ice cream maker according to manufacturer's instructions, about 20 minutes. Pack into a freezer-safe container. Freeze until firm, at least 6 hours.

heavy cream, coffee beans, milk, sugar, nonfat dry milk powder, vanilla, milk, tapioca, coffee

Taken from www.allrecipes.com/recipe/269175/cold-brew-coffee-ice-cream/ (may not work)