Ingredients:
For the Ice Cream Base:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
2 tbsp instant coffee powder
1 tsp vanilla extract
Pinch of salt
Directions:
In a saucepan, combine the heavy cream, milk, sugar, instant coffee powder, and salt over medium heat. Stir until the sugar and coffee have dissolved completely.
Remove from heat and stir in the vanilla extract.
Let the mixture cool down to room temperature, then refrigerate for at least 4 hours, or overnight, to chill thoroughly.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes).
Transfer the churned ice cream to an airtight container and freeze for 4-6 hours or until firm.
Prep Time: 10 minutes
Chilling Time: 4 hours
Churning Time: 25 minutes
Freezing Time: 6 hours
Total Time: 10 hours 35 minutes
Kcal: 260 kcal per serving
Servings: 6 servings
