Espresso Ice Cream

Recipe from

Real Simple

Ingredients

2 cups heavy cream
1 cup whole milk
1/2 cup sugar
1 teaspoon vanilla extract
2 tablespoons instant espresso

Preparation

In a large bowl, combine the cream, milk, sugar, and vanilla. In a small bowl, dissolve the espresso in 1/4 cup hot water and add to the ice cream base. Follow the manufacturer's instructions for freezing. Serve immediately or freeze in an airtight container.

July 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note