Espresso Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 tablespoons instant espresso
- 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.
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