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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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My husband doesn't drink coffee, but he can't get enough of this coffee ice cream! Esther Bergen, Clarendon Hills, Illinois Ingredients:
4 cups milk |
2 cups sugar |
3 cups cold strong brewed coffee |
1 pint heavy whipping cream |
2 teaspoons vanilla extract |
Directions:
1. In a Dutch oven, heat milk to 175°. Stir in sugar until dissolved; cool. Transfer to a 3-qt. freezer container. Stir in the coffee, cream and vanilla. Cover and freeze for 4-5 hours or until mixture is slushy. Beat with an electric mixer until smooth. Freeze until firm. Remove from the freezer 30 minutes before serving. Yield: 12 servings.
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