Directions:
- In a medium saucepan, heat the heavy cream and whole milk over medium heat until it starts to steam, but not boil.
- Add the granulated sugar, instant coffee granules, vanilla extract, and a pinch of salt. Stir until the sugar and coffee granules are completely dissolved.
- Remove the mixture from heat and let it cool to room temperature.
- Once cooled, transfer the mixture to a bowl, cover, and refrigerate for at least 4 hours, or until well chilled.
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
- Transfer the churned ice cream to a freezer-safe container, cover, and freeze for at least 4 hours, or until firm.
- Serve the coffee ice cream scoops in bowls or cones and enjoy!
Prep Time: 10 minutes | Chilling Time: 4 hours | Churning Time: 20-25 minutes | Freezing Time: 4 hours | Servings: 6 servings
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