Coffee Ice Cream

V2 cups (12 floz/375 ml) whole milk
l1/2 cups (12 floz/375 ml) heavy (double) cream
1 cup (8floz/250ml) brewed dark-roast coffee, chilled
1/2 CUP (4 OZ/125 g) plus
1 tablespoon sugar
Pinch of salt
1 teaspoon vanilla extract

In a bowl, mix the milk, cream, and brewed coffee together.
In a separate bowl, combine the sugar and salt. Add the milk mixture and whisk until the sugar dissolves. Add the vanilla and stir to combine. Set aside, stirring occasionally, to allow the flavors to blend, about 15 minutes.
Cover and refrigerate the mixture until chilled, at least 3 hours or up to 8 hours.
Pour the mixture into an ice-cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving.


MAKES ABOUT 1 QUART (32 FL OZ/1 L)



click here for a printer frendly version of this page.