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Cafe de olla ice cream with Mom's hot fudge sauce | Homesick Texan

Cafe de olla ice cream with Mom’s hot fudge sauce

Servings 8
Author Lisa Fain

Ingredients

Ingredients for the ice cream:

  • 2 cups heavy cream, well chilled
  • 1 cup whole milk, well chilled
  • 3/4 cup strong coffee (can use decaffeinated), well chilled
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon

Ingredients for the hot fudge sauce:

  • 1 stick unsalted butter
  • 4 ounces unsweetened chocolate
  • 1 (12-ounce) can evaporated milk (not sweetened!)
  • 3 cups granulated sugar

Instructions

  1. For the cafe de olla ice cream, mix the heavy cream, milk, coffee, sugar, vanilla, and cinnamon in a mixing bowl. Freeze and churn according to your ice-cream maker’s instructions.

  2. To make the hot fudge, while stirring, melt the butter and chocolate on low in a double boiler. (If you don't have a double boiler, keep a good eye on it so it doesn't burn.)

  3. Once melted, stir in the sugar and the evaporated milk. While stirring, cook until the sugar has melted and the sauce is smooth. Serve warm over ice cream.

  4. The hot fudge will keep in the refrigerator for a week, and as it cools it gets more solid and fudgier—it’s delicious to eat cold with a spoon as well!