Cappuccino Ice Cream

Here's the thing about ice cream...I could eat it every day.  And I pretty much do.  Ryan and I will make late night trips to the store if we are out of it.  You could say we're kind of addicted.  Although we have been better lately...the addiction is worse in the summer. :) 

This ice cream has the potential to keep you up at night with the espresso that is in it.  You could eat this for breakfast...I wouldn't judge.  

Cappuccino Ice Cream 

Makes 1 to 1 1/2 quarts 

1 cup of ground espresso beans

2 1/2 cups heavy cream 

1 cup almond milk (or whole milk) 

3/4 cup sugar

Pinch of salt

Thoroughly combine all the ingredients in an airtight container with a lid.  Cover and refrigerate at least 12 hours or overnight.  Strain the mixture through a fine mesh sieve, pressing to extract as much liquid as possible.  Discard the sieve contents. 

Pour the strained mixture into an ice cream maker and process according to the ice maker instructions.  Then transfer the ice cream to a class container, cover tightly and freeze until the ice cream is firm - about 4 hours.  

Enjoy!