Cappuccino Ice Cream
- 3/4 cup sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons instant espresso powder or instant coffee crystals
- 1 cup whole milk
- 2 cups whipping cream
- 1 teaspoon vanilla
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.
*These values are approximate. Per serving, based on a 2,000 Calorie diet.