Coffee Ice Cream

Makes: About 1 1/2 quarts; 8 servings

1 1/2 cups cold whole milk

1 1/4 cups granulated sugar

1/4 cup instant espresso powder

3 cups cold heavy cream

1 teaspoon vanilla extract

1. Make sure the base of your ice cream maker is frozen, if needed. Place 1 1/2 cups whole milk, 1 1/4 cups granulated sugar and 1/4 cup instant espresso powder in a large bowl and whisk until the sugar is dissolved. Add 3 cups cold heavy cream and 1 teaspoon vanilla extract and whisk to combine.

2. Churn in an ice cream maker according to the manufacturer’s directions, usually about 20 to 25 minutes. At this point, the ice cream will have a soft, creamy texture.

3. Transfer the ice cream to an airtight, freezer-safe container that just fits the ice cream. Place in the coldest part of the freezer and let freeze for at least 4 hours or ideally overnight. For best results, press a sheet of plastic wrap directly onto the surface of the ice cream for longer-term storage to prevent freezer burn.

Note: For an extra coffee boost, add 1 tablespoon Kahlua or other coffee liqueur to the ice cream base during the last 2 minutes of the churning process. Ice cream can be stored in the freezer for up to three months.