Instructions
BEAT heavy cream in large bowl until stiff peaks form.
MIX ¾ cup of sweetened condensed milk in into the bowl with the whipped
cream. Fold/lightly mix until the mixture is fully incorporated. (Do not whip the
ingredients into the heavy cream, fold gently to ensure you do not lose the air in
the whipped cream and you get a light, fluffy ice cream).
MAKE COFFEE SWIRL In a bowl, stir together remaining ½ cup of sweetened
condensed milk and instant coffee powder until smooth and fully combined.
LAYER ½ the ice cream base into bottom of 9 x 5-inch loaf pan or other 2-quart
freezer-safe container.
DRIZZLE ½ the coffee and sweetened condensed milk mixture across the ice
cream base and swirl gently with a spatula.
REPEAT with remaining ice cream base and coffee mixture.
COVER and freeze 6 hours or until firm.
