Ingredients
1 cup cane sugar *
⅛ teaspoon salt
1 tablespoon vanilla extract
2 cups half and half *
2 cups heavy whipping cream *
4 shots espresso (4 ounces or ½ cup. Cold or room temperature)
I also put a shot or two of vodka as it helps to keep the ice cream from freezing too hard.
Mix the above ingredients, then place in your ice cream maker. Churn for about 30 minutes. Enjoy.
borrowed from: https://littlenonni.com/espresso-ice-cream/#recipe