Cafe au Lait Ice Cream
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4 tspfolgers classic roast® instant coffee crystals
1/2 chot water
2 cheavy cream
1 can(s)(14 oz.) eagle brand sweeted condensed milk
1/4 tspalmond extract
1/2 ctoasted chopped pecans or almonds
How to Make Cafe au Lait Ice Cream
- DISSOLVE instant coffee in water in large bowl; cool. Add cream, sweetened condensed milk and almond extract.
- BEAT with mixer 7 minutes or until light and fluffy (mixture will mound but not hold peaks). Fold in nuts, if desired.
- 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.
- *To toast nuts: Place nuts in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.