Espresso Ice Cream

Recipe from


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.

Note:

July 2007