Coffee Ice Cream
Makes 1½ quarts. Recipe is by Cynthia LeJeune Nobles.
2 cups whole milk
¼ cup instant coffee granules
2 tbls. cornstarch
¼ tsp. salt
2 large eggs
1 (14-oz.) can condensed milk
1 cup whipping cream
2 tsps. vanilla extract
1. In a medium saucepan, combine whole milk, coffee granules, cornstarch and salt. Bring to a simmer over medium heat and stir 1 minute. Remove from heat.
2. In a small bowl, beat eggs. Whisk 1 cup of the hot coffee mixture into the eggs. Whisking constantly, slowly pour egg mixture into remaining coffee mixture. Cook over low heat 2 minutes, whisking constantly. Remove from heat.
3. Stir in condensed milk, whipping cream and vanilla. Strain into a bowl and chill.
4. Freeze in ice cream maker according to manufacturer’s directions.
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