Coffee Ice Cream

Note: This recipe turned out to be too much for my 2-qt ice cream maker. It overflowed slightly, but the texture is amazing.

Ingredients

• 6 shots espresso (I used a moka. Yay!)
• 1 qt light cream
• 1.5 cup sugar

Methods

1. Heat light cream to 175 degF. In the meantime, make the 6 shots of espresso. You may use decaf beans if you want decaf coffee ice cream.
2. Turn of heat, add sugar and espresso. Stir
3. Let cool to room temperature, then chill in refrigerator overnight.
4. Pour into ice cream machine. Churn, baby, churn. This time, I let it go almost 45 minutes. So much air got churned in that it overflowed my machine. May need to cut down on liquids next time.
5. Harden the ice cream in the freezer for several hours. With all that great fat from the cream, it'll stay airy and creamy!