Cinnamon Espresso Ice Cream

Well, now that Winter is fast approaching, why not post an ice cream recipe? I assure you, if you make this for your friends, they will brag about you to strangers.

Cinnamon Espresso Ice Cream (makes 1 1/2 quarts)

3/4 cup granulated sugar

2 1/2 TB Instant Espresso Powder

1/2 Tsp. Ground Cinnamon (get the good stuff)

1 Cup Milk (I use lactose free milk, and then I have lactose-free ice cream! Woo!)

2 Cups Cream (again if you use heavy whipping cream= no lactose and you get lactose-free ice cream)

1 Tsp Vanilla Extract (again- live it up and get the good stuff. ALSO- you can sub with pure almond extract, and it's super extra wonderful tasty)

In a medium-sized bowl, combine the sugar, espresso powder, and cinnamon. I like to mix it up with a whisk, because I like to say "whisk." Sounds exciting, no?

Then add the 1 cup milk, and whisk together the ingredients until the sugar is completely dissolved. It'll take a little while.

After the sugar is completely dissolved, add the 2 cups cream and the vanilla extract.

Freeze in your ice cream maker for about 30 minutes. (It will be about the consistency of soft-serve at this point)

Transfer to an airtight freezer container and allow to "ripen" overnight. (AKA harden to regular ice cream consistency)

Enjoy! And don't forget that it does contain espresso, so if you eat a whole bunch of it, and then try to go to bed, there may be some difficulty...