Mexican No-Churn Ice Cream

Ingredients

• 2 cups heavy cream
• 1/4 cup coffee beans
• 5 whole allspice berries or 1/4 teaspoon ground allspice
• 1 whole cinnamon stick or 1/2 teaspoon ground cinnamon
• 1 whole dried ancho chile (stems and seeds removed) or 1/2 teaspoon ground ancho chile powder
• Pinch of salt 
• 1 teaspoon vanilla extract
• 1 (14-ounce) can of sweetened condensed milk 
• 1/4 cup cocoa powder

Instructions

1. 1
   To a medium saucepan, add the cream, coffee beans, allspice berries, cinnamon stick, dried ancho chile, salt and vanilla extract. Bring to a simmer. Immediately turn off the heat and cover. Allow to steep for 30 minutes. Strain, discarding the solids. Transfer the cream mixture to a bowl and stick it in the fridge until very cold, about 1 hour.
2. 2
   To the bowl of a stand-up mixer, add the sweetened condensed milk. Sift the cocoa powder on top and then stir the mixture until the cocoa combines.
3. 3
   Pour in the chilled heavy cream and beat with the whisk attachment until light and fluffy, about 3 to 5 minutes. 
4. 4
   Transfer to a parchment-lined loaf pan and freeze for at least 6 hours, ideally overnight. Serve and eat immediately. Top with sprinkles if you like.