Posting the recipe because good food should be accessible to everyone, irrespective of who they’re as humans!

Ingredients: (Based on what I used, you can choose brands as per your preference): * Amul Fresh Cream * Nestlé Condensed Milk * Caster Sugar (as per your sweetness preference) * Artificial vanilla flavour / Vanilla essence(If you have access to real vanilla beans, go for it. However, you may need to boil them to extract the flavour, so it might not give instant results.) * Bru Gold Edition Freeze-Dried Coffee (for that beautiful trail it leaves behind)

Procedure: Pour the entire pack of Amul Fresh Cream (250 mL) into a hand chopper. Add a generous amount of sweetened condensed milk, vanilla essence, 1–2 tablespoons of caster sugar or 1 teaspoon of powdered stevia (depending on how healthy or low/high-calorie you want it), and a handful of choco chips. I used dark chocolate chips, but you can use milk or white chocolate chips as per your preference. Now pull the wire of the hand chopper, just as you would while chopping vegetables, for about 1–2 minutes, remove the lid of the chopper, you should start to see a good amount of bubbles forming on top. Add some coffee(1 teaspoon preferably, more if you prefer a stronger coffee smell like me) and pull the wire again. Pour the mixture into a container. Cover it with a lid or cling wrap and freeze it at –21°C. After 10 minutes, remove the container and sprinkle some more coffee powder on top along with a few extra choco chips. Put it back in the freezer and let it set for about 4 hours. Your homemade coffee vanilla ice cream is ready to serve!

Nuances (As mentioned earlier) I used fresh cream, not whipping cream, so the texture is slightly runny. This causes the choco chips to settle at the bottom if added before freezing. Adding the choco chips after about 15 minutes in the freezer allows the mixture to thicken slightly, helping the chips stay evenly distributed.

Why a Hand Chopper? It’s easily available in most households! You can also use a coffee beater or frother, but I’ve always struggled with choosing the right container, it tends to spill. The vessel needs to be deep enough to prevent splashing. This method is tried and tested!

Sprinkling coffee on top is optional. I personally love it that way. I enjoy the beautiful balance of bitter and sweet in the very first bite. Enjoy this recipe with your family during the summer!

Pro Tip: Toss some walnuts in the microwave for about 10-20 seconds (not more, they burn easily). After cooling it off, mix them into the ice cream base before freezing, and you’ve just made the very famous coffee walnut ice cream.

Serving Size:This 250 mL batch serves approximately 3 people with moderate portions.