No-churn coffee-cinnamon ice cream with caramel sauce
Coffee
Using Nigella Lawson’s incredible no-churn ice cream recipe makes for an incredibly easy dessert. A foreground flavor of cinnamon is mellowed out by a glug of strong coffee, resulting in an intriguing "can’t-quite-figure-it-out" flavor. While Nigella’s recipe is brilliant, I was always left wondering what to do with the remaining sweetened condensed milk. Turns out that when you boil it down with butter, brown sugar, and a pinch of salt, it caramelizes and thickens. The best part is that if you thin this caramel out with a bit of water (or even milk or cream), it is the perfect accompaniment to the ice cream—total serendipity.
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