Espresso Ice Cream

Name: Espresso Ice Cream
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT6H20M0.000S
Yield: 1 quart
Ingredients: 2 cups heavy whipping cream; 1 (14-ounce) can sweetened condensed milk; 1/2 cup espresso (about 5 shots); 1/4 teaspoon pure vanilla extract; Whipped cream, optional; Chocolate covered espresso beans, for topping

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Level: Easy
Total: 6 hr 20 min

Prep: 20 min
Inactive: 6 hr

Yield: 1 quart

Level: Easy
Total: 6 hr 20 min

Prep: 20 min
Inactive: 6 hr

Yield: 1 quart

Ingredients

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2 cups heavy whipping cream

1 (14-ounce) can sweetened condensed milk

1/2 cup espresso (about 5 shots)

1/4 teaspoon pure vanilla extract

Whipped cream, optional

Chocolate covered espresso beans, for topping

Directions

In a large measuring cup, mix together the heavy cream, sweetened condensed milk, espresso and vanilla extract. Refrigerate until well chilled, about 1 hour.
Once the mixture is thoroughly chilled, turn on your ice cream machine and pour in the cream mixture. Churn until the mixture looks slushy like soft serve, 12 to 15 minutes. Place the canister in the freezer until the ice cream is firm enough to scoop, for several hours.
Serve with whipped cream and chocolate covered espresso beans.