The coffee ice cream gets churned.
I made the batter LAST Sunday, and I'm wondering if there were little fridge fairies that cast a spell on my batter to make it churn into such a small amount. The recipe said it makes a quart, but I came up quite short of that. It does taste DELICIOUS, and I'm definitely going to use this recipe again. But... I will double or even triple it. The final outcome was almost exactly a pint. There's certainly more satisfaction in making my own versus driving to the store for some Ben and Jerry's, but I have to be real - I need a little more return on the effort. So, doubling or tripling it is.
Also, when I made the batter, I stirred in double the ground coffee, and I think it's delightful... I'm a bit of a coffee-fanatic though. If you like your coffee flavor in reasonable doses, disregard the last suggestion.
I should also mention that the other two batches of ice cream I made took a full twenty minutes to solidify. This recipe took a whopping five minutes. I couldn't even unload the dishwasher before I had to go turn the stirrer off!