espresso ice cream

I had a real hankering for espresso ice cream the other night and I also had a container of whipping cream that needed to be used up. I don’t normally like to make ice cream with eggs because it seems more complicated to me.  But it wasn’t too hard. I used David Lebovitz’s vanilla ice cream recipe and replaced the vanilla extract with 1/2 cup of cooled espresso.

Note: I froze the egg whites to be used at a later time. I’m hoping to use them in an attempt at making macarons or pavlova.

What’s your favorite ice cream flavor?