Easy Espresso Ice Cream
Yield: (7) 1/2 cup servings
1 cup brewed espresso
1/2 cup sugar
1/8 teaspoon fine sea salt
2 cups heavy cream
1/2 teaspoon vanilla
1 teaspoon espresso powder
Place
the sugar and salt in a small glass bowl and pour the hot espresso over
it. Stir to dissolve the sugar. Stir in the cream and vanilla, Add the
espresso powder and stir again. Chill for a couple hours before freezing
according to your machine's directions. Serve immediately for
soft-serve ice cream or transfer to an airtight container and freeze for
2-3 hours prior to serving. Enjoy!
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