Espresso Ice Cream Dark Swirls (Print Version)

# Ingredients:

→ Ice Cream

01 - 2 ½ cups whole milk
02 - 5 teaspoons cornstarch
03 - 3 tablespoons cream cheese
04 - ⅛ teaspoon fine sea salt
05 - 1 ½ cups heavy cream
06 - ½ cup sugar
07 - 3 tablespoons corn syrup
08 - ¼ cup dark roast espresso beans, coarsely ground
09 - ¼ cup Kahlúa

→ Magic Shell

10 - 4 ounces dark chocolate (e.g., Lindt, Scharffenberger, or Valrhona)
11 - 2 ½ tablespoons coconut oil

# Instructions:

01 - In a small bowl, combine the cornstarch and 2 tablespoons of the milk. Stir to blend and set aside.
02 - Place the cream cheese and fine sea salt in a large bowl. Using a hand mixer, beat until smooth. Set aside.
03 - In a large, heavy-bottomed saucepan, combine the remaining milk, heavy cream, sugar, and corn syrup. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to maintain a low boil and cook for 4 minutes, stirring occasionally.
04 - Remove the milk mixture from the heat and add the coarsely ground espresso beans. Let steep for 5 minutes.
05 - Strain the coffee mixture through a fine mesh sieve into a medium bowl, discarding the grounds. Clean and dry the saucepan.
06 - Return the strained coffee mixture to the pan. Whisk in the reserved cornstarch slurry. Heat over medium heat, whisking constantly, until thickened, about 1 minute.
07 - Gradually whisk the thickened coffee mixture into the prepared cream cheese until smooth. Stir in the Kahlúa. Cover and refrigerate for at least 4 hours or overnight.
08 - Break the chocolate into small pieces and combine with coconut oil in a small saucepan. Heat over low heat, stirring, until melted and smooth. Cool to room temperature.
09 - Break chocolate into chunks and place in a microwave-safe bowl with coconut oil. Heat in 15-second bursts in the microwave, stirring after each interval, until smooth. Cool to room temperature.
10 - Transfer the ice cream base to an ice cream maker. Churn according to the manufacturer’s instructions.
11 - In a one-quart ice cream container or loaf pan, layer ¼ of the churned ice cream and drizzle ¼ of the magic shell on top. Repeat layers, ending with magic shell. Freeze for at least 4 hours or overnight.
12 - Scoop the frozen ice cream into bowls or cones and enjoy.

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