3 tbs. Butter
¾ cup dark brown sugar
¾ cup water
1 tsp. Instant espresso coffee powder
2 ¼ cups half-and-half
¼ cup nonfat dry milk
1 ½ tsp. Vanilla extract
dash salt

Melt butter in a small saucepan, add sugar and cook over low heat until sugar is dissolved. Add water, bring to a boil, add coffee and simmer for 1 to 2 minutes. Remove from heat and cool to room temperature. Pour into a blender or food processor and add remaining ingredients. Process until smooth. Cover and chill in the refrigerator until ready to freeze. Blend again for a few seconds before pouring into the ice cream maker. Follow the manufacturer's instructions for freezing.
Makes: about 1 quart