I never thought I’d be someone who wanted to make homemade ice cream. I mean, it’s just so easy to go to the store and pick some up.
Why would I want to make homemade ice cream?
Of course that all changed when I saw an ice cream maker on a trip to Home Goods once. Immediately, without looking at the price, I put it in my cart and never looked back.
Unfortunately, it was fall/winter at the time and so it sat in the basement with all the other appliances that don’t fit in my postage stamp kitchen.
I feel because of that reason that half of the things I have don’t get used because, “out of sight, out of mind.”
Eventually, I went down to the basement to do some spring cleaning and spotted the ice cream maker in the corner. I put away the boxes that I had in my hands and returned back upstairs with the maker.
I had no idea what I was going to make, but I knew it had to be something good.
The first recipe happened to be red velvet cheesecake ice cream that turned out amazing and I was hooked. I needed more recipes to make.
I started flipping through the pages of the little cookbook that came in the box and happened on an Almond Coffee Ice Cream recipe.
Espresso is one of my favorite things and I always, always have a jar of instant espresso powder in the pantry. I add it to my daily smoothies and a bunch of other things and thought it would be the perfect accompaniment to a homemade ice cream.
And this Espresso Ice Cream was born.
It turned out so creamy and delicious with just a hint of espresso flavor. The prefect thing to enjoy on these – getting hotter – summer days.
Espresso Ice Cream
- 1 1/2 cups milk
- 1 cup granulated sugar
- 4 Tbsp instant espresso powder
- 3 cups heavy cream
- 2 tsp vanilla extract
- 2 Tbsp coffee liqueur
- In a medium bowl, mix together milk, sugar, and espresso powder until sugar is dissolved.
- Add heavy cream, vanilla, and coffee liqueur and stir to combine.
- Turn on ice cream machine and pour the mix into the freezer bowl. Let churn until ice cream is thickened and soft, about 20-25 minutes.
- Transfer to airtight container and freeze for additional 1 hour. Serve and enjoy!