Spiced Mocha Lava Coffee Ice Cream

Ingredients:

2 cups heavy cream

1 cup whole milk

3/4 cup granulated sugar

1/2 cup quality espresso or strong brewed coffee, cooled

1/3 cup cocoa powder (unsweetened)

1 tsp vanilla extract

1/2 tsp ground cinnamon

1/4 tsp cayenne pepper (adjust to taste)

1/4 tsp fine sea salt

1/2 cup dark chocolate chunks

Optional garnish: coffee beans, chocolate shavings, or a pinch of chili powder

Instructions:

Infuse the Flavor: In a medium saucepan, whisk together the heavy cream, milk, and granulated sugar. Heat the mixture over medium heat, stirring until the sugar is dissolved. Do not boil.

Crafting the Coffee Essence: Once the sugar is dissolved, remove the saucepan from the heat. Stir in the cooled espresso or coffee, then sift in the cocoa powder to prevent lumps. Add the vanilla extract, ground cinnamon, cayenne pepper, and sea salt. Whisk until the mixture is smooth and homogenous.

Prepare for Chilling: Transfer the spiced coffee mixture to a bowl and cover with plastic wrap. Chill in the refrigerator for at least 4 hours, or overnight for a more robust flavor.

Churn the Mixture: After chilling, stir the mixture once more to ensure a smooth consistency. Pour it into an ice cream maker and churn according to the manufacturer's instructions.

Lava Layers: A few minutes before the churning is complete, add the dark chocolate chunks to distribute them throughout the ice cream. Alternatively, as you transfer the churned ice cream to an airtight container, layer it with sprinkles of chocolate chunks to create "lava" layers.

Freeze to Set: Freeze the churned ice cream for at least 4 hours, or until it's firm enough to scoop.

Serve with a Bang: Scoop the Spiced Mocha Lava Coffee Ice Cream into bowls or cones. Garnish with coffee beans, chocolate shavings, or a sparing sprinkle of chili powder for an extra kick.