Coffee Ice Cream

Ingredients

• 1 cup whole milk, well chilled
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 to 1 1/2 tablespoons instant espresso or coffee, to taste
• 2 cups heavy cream, well chilled
• 1 teaspoon pure vanilla extract

Steps

1. Place milk, both sugars, and espresso powder in a medium bowl. Use a hand mixer (about 1 to 2 minutes on low speed) or a whisk to mix until the sugar is dissolved, about 1 to 2 minutes on low speed.
2. Stir in the heavy cream and vanilla to taste. If not making ice cream immediately, cover and refrigerate until ready to use.
3. Turn on ice cream maker and pour in ingredients. Allow to mix and freeze until desired serving consistency is reached. Begin checking consistency after 12 to 15 minutes of freezing.
4. If ice cream is not thick enough, pour back into the freezer bowl and continue mixing/freezing until desired consistency is reached, checking every few minutes.
5. Serve in cups or cones, adding mix-ins while dispensing ice cream.

Notes

Makes about ten 1/2-cup servings.

Nutritional information per serving: Calories 257 (67% from fat) • carb. 19g • pro. 3g • fat 19g • sat. fat 12g • chol. 72mg • sod. 44mg • calc. 95mg • fiber 0g

Newspaper clipping in the same series/format as Rosie_Lee.50 (Banana Ice Cream / Coconut Ice Cream); Cheesecake Ice Cream column to the right is clipped.

Photo: stock photo found online.

Rosie Lee’s original recipe card

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