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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I COMBINED two recipes - one for vanilla ice cream and the other for a special coffee sauce - to create this one. I serve it plain, just scooped into a dessert dish, so the mild, creamy coffee flavor can be enjoyed to the fullest. -Theresa Hansen, Pensacola, Florida Ingredients:
1/4 cup sugar |
1 tablespoon cornstarch |
1 tablespoon instant coffee granules |
2 tablespoons butter, melted |
1 cup milk |
1 teaspoon vanilla extract |
1 can (14 ounces) sweetened condensed milk |
2 cups heavy whipping cream |
Directions:
1. In a large saucepan, combine the 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.
2. In a large bowl, beat cream until stiff peaks form; fold into milk mixture. Pour into a 9-in. pan. Cover and freeze for 6 hours or until firm. Yield: 1-1/2 quarts.
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