Café au Lait Ice Cream Recipe
Attention coffee-lovers: Serve this creamy, nut-studded coffee ice cream with a fresh pot of hot java.
Prep Time 20 min
Cook Time N/A
- 4 tsps. Folgers Classic Roast® Instant Coffee Crystals
- 1/2 cup hot water
- 2 cups heavy cream
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
- 1/4 tsp. almond extract
- 1/2 cup toasted chopped pecans or almonds*
- 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.
Eagle Brand is a trademark of Eagle Family Foods Group, LLC, used by permission.