Coffee Ice Cream

...continuing the celebration of national ice cream month....I bring you coffee ice cream.  Blended with real vanilla bean and coffee to make it sweet and creamy with a kick of caffeine. :)

Ingredients:

1-1/2 cups milk
1-1/8 cups granulated sugar
3 cups heavy cream
1 tablespoon pure vanilla extract

1 tsp Nielsen-Massey Madagascar Bourbon pure vanilla bean paste
2 Tablespoons instant coffee dissolved in 2 ounces of water  

1 teaspoon rum or other alcohol (to keep ice cream smooth and soft after freezing) 


Directions:
In a medium mixing bowl, mix the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.
Stir in the heavy cream and vanilla. Turn the ice cream machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. 


Stay cool! :)