We've been making chocolate and vanilla ice cream using my grandfather's recipes and the standard ice-cream maker, and we recently tried to create coffee ice cream using the same template: sweetened condensed milk, half-and-half and vanilla extract are the basics. For chocolate ice cream, we add a couple bars of German chocolate and Carnation chocolate malt; for vanilla, we use regular Carnation malt and a little extra vanilla. For the coffee ice cream, we separated out some of the dairy mixture, heated it and stirred in 2 T. coffee extract and about 4 heaping T. of instant coffee. We then added this to the rest of the mix and were pleased with the good, clear coffee flavor it had. However, upon freezing, the ice cream lost ALL coffee flavor, and it also became as dark as chocolate ice cream (as opposed to the typical beige look of coffee ice cream). We are trying to figure out how to sufficiently boost the coffee flavor so it lasts through the freezing stage. Is it a matter of more instant coffee? Perhaps instant espresso powder instead? I think brewed coffee would alter the chemistry too much and create ice crystals....any advice appreciated!