Time for a Coffee Break

I had espresso powder on hand from a batch of brownies, so why not try espresso ice cream?

Express Espresso Ice Cream

• 2 cups heavy cream
• 1 cup half-and-half
• ¾ cup granulated sugar
• 3 TBSP espresso powder

1. Whisk the half-and-half, sugar, and 2 TBSP of espresso powder until the sugar is disolved
2. Mix in the heavy cream
3. Churn per manufacturer's directions
4. When there are about 2 minutes left, add the third TBSP of espresso powder (I got this idea from B&J. I'm not sure it really made a difference. Next time, I'll add all the powder at the same time and see.)

This was pretty good. I recommend it with Heath brickle sprinkled (or poured) on top!

• The texture was good. I think I like the slightly-higher fat percentage acheived by using 1 cup of half-and-half. Added bonus: this size batch fits my 1 quart freezer containers better.
• The ratio of 1 TBSP espresso powder per cup of dairy worked well. For the record, I used Ferrara Instant Espresso Coffee. (note: not an ad)