Cafe de Olla Ice Cream

Name: Cafe de Olla Ice Cream
Prep time: 25 min
Total time: 4 h
Yield: 1 1/2
Cuisine: Hispanic/Mexican
Ingredients: 1 cup hot brewed Folgers® Black Silk Coffee; 1 cup hot brewed; 1/2 cup firmly packed dark brown sugar; 1 tsp. ground cinnamon; 1/16 to 1/8 tsp. ground cloves; 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk; 2 cups cold heavy cream; 2 tsps. finely grated orange peel; 1 tsp. vanilla extract; 1 (11.75 oz.) jar Smucker's® Hot Fudge Topping

Prep Time 25 min

Cook Time N/A

Servings 1 1/2

Difficulty Easy

Ingredients

1 cup hot brewed Folgers^® Black Silk Coffee
OR 1 cup hot brewed
1/2 cup firmly packed dark brown sugar
1 tsp. ground cinnamon
1/16 to 1/8 tsp. ground cloves
1 (14 oz.) can Eagle Brand^® Sweetened Condensed Milk
2 cups cold heavy cream
2 tsps. finely grated orange peel
1 tsp. vanilla extract
1 (11.75 oz.) jar Smucker's^® Hot Fudge Topping

Directions

Step 1
COMBINE hot coffee, sugar, cinnamon and cloves in 2-quart bowl. Stir until sugar is dissolved. Stir in sweetened condensed milk until blended.
Step 2
COVER and chill until very cold.* Stir in heavy cream, orange peel and vanilla.
Step 3
FREEZE in ice cream maker according to manufacturer's instructions. Pack frozen mixture into a freezer-safe container. Cover and freeze until firm, about 3 hours. Heat fudge topping according to package directions. Serve over ice cream.
Step 4
*To speed the cooling process: Fill a large bowl about halfway with ice cubes and cold water. Set 2-quart bowl containing coffee mixture inside large bowl. Stir until very cold, about 5 to 10 minutes. Proceed with recipe. If you prefer, coffee mixture can be chilled several hours or overnight.

Eagle Brand is a trademark of Eagle Family Foods Group, LLC, used by permission.