It’s Your Favorite Italian Treat. Now in Ice Cream Form.

Heat the heavy cream in a saucepan until it begins to simmer. Remove from heat and add the espresso beans. Let the mixture steep for 5 minutes. Strain out the espresso beans and let the cream cool to room temperature. You can refrigerate it to speed up the process. Blend together the espresso-infused cream, cream cheese, sour cream, sugar, milk, vanilla extract and salt until combined, using an immersion blender, handheld mixer or regular blender. Chill for at least 2 hours. Stir in the sambuca and churn the mixture according to your ice cream maker’s instructions until you reach your desired consistency. Spread the churned ice cream into a freezer-safe container and freeze it for at least 4 hours before serving.