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Coffee Ice Cream

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3 cups whole milk

1 tablespoon plus 2 teaspoons corn starch (or tapioca starch)

3 tablespoons (1 1/2 ounces) cream cheese, softened

1/8 teaspoon fine sea salt

1 cup heavy cream

3/4 cup turbinado (raw) sugar

3 tablespoons agave nectar

1/4 cup dark-roast coffee beans, coarsely ground

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