1 1/2 cup vanilla almond milk
1 tablespoon plus 2 teaspoons corn starch
⅛ teaspoon fine sea salt
2 1/2 cup heavy cream
1/3 cup turbinado (raw) sugar
1/3 cup Stevia (or additional turbinado sugar)
3 tablespoons agave nectar
¼ cup dark-roast coffee beans, coarsely ground
5 squares Trader Joe’s bittersweet chocolate
In a small bowl, mix about 2 tablespoons of the almond milk with the corn starch to make a smooth slurry.
Fill a large bowl with ice and water.
Combine the remaining almond milk, cream, sugar, Stevia (if using), salt and agave nectar in a 4-quart saucepan. Bring the mixture to a slow boil over medium heat and boil for four minutes. Remove from heat, add coffee grounds and let it seep for 10 minutes.
Strain the milk mixture through a sieve lined with a layer or cheesecloth. Squeeze the coffee in the cheesecloth to extract as much liquid as possible, and then discard the grounds.
Return the cream mixture to the saucepan and gradually whisk in the corn starch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a rubber spatula, until slightly thickened (about 1 minute).
Remove from heat.
Pour the mixture into a medium metal bowl and submerge the bowl in the ice bath. Let stand, adding more ice as necessary, until cold (about 30 minutes). Place in the refrigerator for a few hours until thoroughly chilled
Following your manufacturer’s instructions, pour the cold ice cream base into the frozen canister of your ice cream maker. Place your glass storage container in the freezer so it can get cold (that way the ice cream won’t melt on contact). Spin until thick and creamy. Ad few minutes before the churning is finished, melt the chocolate in a small bowl in the microwave.
Pack 1/3 of the ice cream into your cold storage container, drizzle some of the chocolate with a spoon, then repeat the ice cream layer and the drizzle twice. Freeze the ice cream in the coldest part of your freezer until firm (at least 4 hours).
Recipe adapted from cookieandkate.com