Cafe au Lait Ice Cream

1/2 cup hot water
4 tsps. instant coffee crystals
2 cups(1 pint) whipping cream
1(14-oz.) sweetened condensed milk
1/4 tsp. almond extract
1/2 cup toasted chopped pecans or almonds, optional

In large bowl, stir water and coffee crystals until dissolved; cool. Add whipping cream, sweetened condensed milk and almond extract.

With mixer, beat 7 minutes or until light and fluffy(mixture will mound but not hold peaks.) Fold in nuts if desired. Spoon into 8-inch square baking pan or 9x5-inch loaf pan. Cover; freeze 4 hours or until firm. To serve, scoop into dessert dishes.