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Coffee Ice Cream


  • 3/4 cup sweetened condensed milk
  • 1 1/2 tablespoons instant coffee granules dissolved in 1 tablespoon boiling water
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups whipping or heavy cream


  1. Put sweetened condensed milk and dissolved coffee in a bowl over a pan of gently simmering water. Cook for 15 minutes, stirring occasionally, until slightly thickened.
  2. Remove from heat; stir in vanilla extract and let cool before chilling in the refrigerator.
  3. Whip cream until soft peaks form, then fold into the coffee mixture.
  4. Pour the mixture into a container. Cover and freeze until firm, beating well after 1 1/2 hours.
  5. About 15 minutes before serving, transfer the ice cream to the refrigerator.

Serves 4.

Good served with Hot Fudge Sauce or Burnt Honey Sauce.

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