Cappuccino Ice Cream
- 3/4 cup sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons instant espresso powder or instant coffee crystals
- 1 cup milk, whole
- 2 cups whipped cream
- 1 teaspoon vanilla
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
In medium bowl thoroughly combine sugar, ground cinnamon and espresso powder. Add milk, stirring until sugar dissolves.
Whisk cream and vanilla into milk mixture. Cover and refrigerate for 2 to 24 hours or until very cold.
Stir cream mixture. Pour into 1 1/2-quart ice cream freezer. Freeze according to manufacturer’s directions. Transfer to covered food storage container. Freeze at least 2 hours before serving.