Recipe for Espresso ice cream?
Made it for Pesach.
It goes something like this: figure there are 10 servings in a batch, so make about half cup of coffee strong enough for 10 servings. Use good real coffee, not instant. (Mix the water together with the grounds before filtering, you'll need more than half cup water.). Add this strong coffee to 3/4 cups sugar, mix, cool. Pinch of salt if you like. One cup regular milk. Whisk together. Add 2 cups heavy cream, whisk. Add 2 teaspoons (real) vanilla extract, whisk. Chill for an hour, pour into frozen bowl of ice cream maker, about 20 minutes. If you don't eat it all at this point, pour into container for continued freezing.
A couple scoops of this mixed with some milk to desired consistency makes the best frappuccino.
