Food and Recipes Recipes Chicory Ice Cream Chicory coffee is a New Orleans standby and is best enjoyed au lait. But we've done it one better with this frozen, creamy riff that perfectly complements a serving of warm King Cake Bread Pudding. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on June 17, 2020 Print Share Share Tweet Pin Email Photo: Jennifer Causey; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox Active Time: 30 mins Total Time: 4 hrs 30 mins Yield: Makes 4 1/2 cups Ingredients 2 cups whole milk 1 (14-oz.) can sweetened condensed milk 1 (5-oz.) can evaporated milk 1/4 cup strong-brewed chicory coffee, chilled 2 tablespoons granulated sugar 1 teaspoon vanilla extract 1/8 teaspoon kosher salt Directions Whisk together all ingredients; cover and chill 2 hours. Pour mixture into freezer bowl of a 1-quart electric ice-cream maker, and proceed according to manufacturer's instructions. (Instructions and times will vary.) Transfer to a freezer-safe container, and freeze until easily scooped, at least 2 hours. Print