Ingredients:

  • 1/2 cup strong brewed espresso or coffee, chilled
  • 2 tbsp instant espresso powder
  • 1 tsp pure vanilla extract
  • 2 cups heavy whipping cream, chilled
  • 1 cup whole milk, chilled
  • 3/4 cup granulated sugar
  • 1 pinch fine sea salt

Instructions:

  1. In a small bowl, whisk together the chilled espresso, instant espresso powder, and vanilla extract until the powder is completely dissolved and the liquid is a uniform mahogany color.
  2. In a large mixing bowl, combine the granulated sugar and sea salt. Gradually whisk in the chilled whole milk and heavy cream, beating on medium speed until the sugar is fully dissolved and the mixture is smooth.
  3. Slowly pour the coffee infusion into the cream base and whisk gently by hand. Cover the bowl with plastic wrap, pressing it directly onto the surface of the liquid, and refrigerate for at least 4 hours.
  4. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions.