Ice Cream

[mos]

Ice Cream

1/4 cup hot water

2 tbs instant espresso granules

14-oz can sweetened condensed milk

1 tsp vanilla extract

Pinch of salt

2 cups heavy cream

Add hot water to a large measuring cup or medium-sized bowl and whisk in the espresso granules until they dissolve.

Whisk in the sweetened condensed milk, vanilla extract, and salt until completely combined.  Set it in the refrigerator to cool while you prepare the heavy cream.

Beat the heavy cream with a hand mixer until it becomes whipped cream and stiff peaks form.

Whisk in the sweetened condensed milk mixture until completely combined, but do not over mix.

Pour the ice cream into a loaf pan. Cover it in plastic wrap and place it in the freezer for least 6 hours, or until completely frozen. Making it and letting it freeze over night works the best.

When ready to serve, heat an ice cream scoop with hot water, scoop the ice cream, and serve with chocolate chips, amaretto cookies, or other sweet crumbled cookie toppings.  Makes 1 quart

 

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