Cafe Au Lait Ice Cream
Posted by: Jerseygirl Tue, 27 Apr 2004, at 2:38 p.m
1/2 cup hot water
4 teaspoons instant coffee crystals
2 cups whipping cream
1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk
1/4 teaspoon almond extract
1/2 cup toasted chopped pecans or almonds, optional
In large bowl, stir water and coffee crystals until dissolved; cool. Add
whipping cream, Eagle Brand® and almond extract.
With mixer, beat 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.
Notes: Freezing Time: 4 hours