Espresso Ice Cream

Directions

1. 1
   In a large measuring cup, mix together the heavy cream, sweetened condensed milk, espresso and vanilla extract.
2. 2
   Refrigerate until well chilled, about 1 hour.
3. 3
   Once the mixture is thoroughly chilled, turn on your ice cream machine and pour in the cream mixture.
4. 4
   Churn until the mixture looks slushy like soft serve, 12 to 15 minutes.
5. 5
   Place the canister in the freezer until the ice cream is firm enough to scoop, for several hours.
6. 6
   Serve with whipped cream and chocolate covered espresso beans.