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Espresso Ice Cream

Espresso Ice Cream

Real Simple JULY 2007

  • Yield: Makes 1 quart

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.

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Espresso Ice Cream recipe

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