Coffee Ice Cream
A creamy and rich coffee ice cream that offers a delightful pick-me-up with every scoop.
Equipment
- Ice Cream Maker
- Mixing Bowl
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- 1 1/2 Tbsp. instant coffee crystals or instant espresso
- 1 Tbsp. vanilla extract
- 1/8 tsp. salt
Instructions
- Ensure the insert of your ice cream maker has been frozen overnight.
- In a medium bowl, combine heavy cream, whole milk, and sugar. Whisk until the sugar is completely dissolved.
- Add instant coffee crystals and salt, whisking briskly for about two minutes until fully dissolved.
- Chill the mixture in the freezer for about 20 minutes, then whisk again and return to the freezer for another 10 minutes.
- Assemble your ice cream maker and pour the chilled mixture in as it runs. Churn according to manufacturer's instructions, usually 15 to 30 minutes.
- Transfer the churned ice cream to an airtight container. Enjoy soft immediately or freeze for 4 to 6 hours for a firmer texture.
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Notes
Store ice cream in an airtight container in the freezer for up to two weeks.