Coffee Ice Cream

Advocate-tested recipe

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.