Recipe: Coffee Ice Cream with Variations (using sweetened condensed milk, Maxwell House recipe)
Desserts - FrozenCOFFEE ICE CREAM
1 cup cold brewed double-strength coffee
1 cup heavy (whipping) cream
1 can (14 ounces) sweetened condensed milk
Stir the cold coffee, cream, and condensed milk in a large bowl until well blended. Refrigerate for about 1 hour to chill.
Freeze the coffee mixture in and ice cream maker according to the manufacturer's directions. Spoon the ice cream into a 1-quart freezer container and cover. Freeze for about 2 hours or until firm.
VARIATIONS:
Prepare as directed, stirring in 1 cup of any of the following as the ice cream begins to freeze in the ice cream maker: coarsely chopped chocolate covered coffee beans; amaretti cookies, broken into pieces; coarsely chopped chocolate covered toffee bars; or coarsely chopped biscotti.
Makes about 1 quart
Source: Maxwell House Coffee Drinks and Desserts Cookbook
1 cup cold brewed double-strength coffee
1 cup heavy (whipping) cream
1 can (14 ounces) sweetened condensed milk
Stir the cold coffee, cream, and condensed milk in a large bowl until well blended. Refrigerate for about 1 hour to chill.
Freeze the coffee mixture in and ice cream maker according to the manufacturer's directions. Spoon the ice cream into a 1-quart freezer container and cover. Freeze for about 2 hours or until firm.
VARIATIONS:
Prepare as directed, stirring in 1 cup of any of the following as the ice cream begins to freeze in the ice cream maker: coarsely chopped chocolate covered coffee beans; amaretti cookies, broken into pieces; coarsely chopped chocolate covered toffee bars; or coarsely chopped biscotti.
Makes about 1 quart
Source: Maxwell House Coffee Drinks and Desserts Cookbook
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