Mint Espresso Ice Cream

Crush espresso beans in a food processor, or in a plastic bag using a meat tenderizer, until desired size. (It all depends on how much crunch you like—these beans are pretty crunchy!) Set aside.

In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using a hand mixer), beat whipping cream until stiff peaks form.

Meanwhile, stir together sweetened condensed milk and peppermint extract. Add in food coloring, if using. Fold in whipped cream until thoroughly combined.

Pour into a 2-quart freezer safe container and freeze until soft serve consistency, about 2–3 hours. You can also freeze this until completely frozen and then thaw to soft serve consistency. Once it reaches this point, stir in chopped espresso beans.

If you are adding the ganache swirl, do this now. (See directions below.) Return to freezer and freeze until firm, about 8 hours or overnight.

For the ganache:
Heat heavy cream (heavy whipping cream works as well) in a small microwavable bowl for about 30 seconds on high, or until it is just beginning to simmer. Make sure not to allow the cream to boil over.

Add semi sweet chocolate chips to cream and let stand for 1 minute. Whisk together until mixture is smooth.

To add into ice cream, pour half of ganache on top and swirl with a knife until incorporated. Be careful not to over-swirl or else you will have chocolate ice cream. (Wait a minute. Is that a bad thing?) Reserve remaining ganache (store in fridge) for serving over ice cream.

Caution: This ice cream has been known to keep a few of us up at night, so if you’re sensitive to caffeine, don’t eat it too late!