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Cafe au Lait Ice Cream

JUNE 2010

  • Yield: 8 to 10 servings

Ingredients

  • 4 teaspoons Folgers® Classic Instant Coffee Crystals
  • 1/2 cup hot water
  • 2 cups heavy cream
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1/4 teaspoon almond extract
  • 1/2 cup toasted chopped pecans or almonds* (optional)

Preparation

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.

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Cafe au Lait Ice Cream recipe

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