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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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In Southern California, we eat ice cream all year round. This is a good one. Ingredients:
1/4 cup sugar |
1 tablespoon cornstarch |
1 tablespoon instant coffee granules |
2 tablespoons butter or 2 tablespoons margarine, melted |
1 cup milk |
1 teaspoon vanilla extract |
1 (14 ounce) can sweetened condensed milk |
2 cups whipping cream |
Directions:
1. In a saucepan, stir sugar, cornstarch, coffee and butter until blended. Stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool completely. Stir in condensed milk. In a mixing bowl, beat cream until stiff peaks form; fold into milk mixture. Pour into a 9-in. square pan. Cover and freeze for 6 hours or until firm.
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