Coffee Ice Cream

The colder the coffee, the faster and smoother the ice cream base will freeze.

If you want it extra creamy, whisk the mixture briefly and vigorously.

Salt rounds out the coffee flavor and makes the ice cream more aromatic.

Pre-chill the ice cream maker and its container well so the ice cream finishes faster.

Whip the cream until stiff and gently fold it in at the end; alternatively, stir the mixture vigorously every 30–45 minutes in the freezer to reduce ice crystals.

Before portioning, let it sit in the refrigerator for 5 minutes or briefly at room temperature so it can be scooped more easily.