cafe au lait ice cream

Name: Cafe au Lait Ice Cream
Prep time: 20 min
Yield: 8
Cuisine: English
Ingredients: 4 teaspoon(s) folgers classic roast® instant coffee crystals; 1/2 cup(s) hot water; 2 cup(s) heavy cream; 1 can(s) (14 oz.) eagle brand sweeted condensed milk; 1/4 teaspoon(s) almond extract; 1/2 cup(s) toasted chopped pecans or almonds

36 Pinches 1 Photo

Melanie Ross

Rumford, ME

Updated on Apr 29, 2014

Attention Coffee Lovers: Serve this creamy nut-studded coffee ice cream with a fresh pot of hot java.

Rate

prep time 20 Min

cook time

method Refrigerate/Freeze

yield 8 to 10

Ingredients

4 teaspoons folgers classic roast® instant coffee crystals
1/2 cup hot water
2 cups heavy cream
1 can (14 oz.) eagle brand sweeted condensed milk
1/4 teaspoon almond extract
1/2 cup toasted chopped pecans or almonds

How To Make cafe au lait ice cream

Step 1

DISSOLVE instant coffee in water in large bowl; cool. Add cream, sweetened condensed milk and almond extract.

Step 2

BEAT with mixer 7 minutes or until light and fluffy (mixture will mound but not hold peaks). Fold in nuts, if desired.
Step 3

SPOON into 8-inch square baking pan or 9 x 5-inch loaf pan. Cover; freeze 4 hours or until firm. To serve, scoop into dessert dishes.
Step 4

*To toast nuts: Place nuts in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.
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