Easy Coffee Ice Cream Recipe

This is written to be used in an electric ice cream maker, without the use of rock salt & ice. You can easily use in the more old fashioned crank style machine, though...and add in the fun of hand cranking out on the porch with family!

• Steep three tablespoons of instant espresso in a very small amount of warm water, less than an 8th of a cup. Let cool, then add to whole milk so amount equals 1 ½ cups. Mix in 1 1/8 cups sugar and whisk very well to dissolve sugar into milk.

• Stir in 3 cups heavy cream and 1 ½ tablespoons vanilla extract.

• Turn on your ice cream machine, pour the mixture into the freezer bowl and let it churn for about 20-25 minutes.

The ice cream will be soft and creamy. If you’d like it a bit more firm, simply place the mixture into an air tight freezer ready container and freeze for about 2 hours.

More on coffee ice cream in a future blog!