Caffè Au Lait Espresso Ice Cream
Prep Time 20 min
Cook Time N/A
Servings 8
Difficulty Easy
Ingredients
- 4 teaspoons Medaglia d'Oro® Instant Espresso Coffee
- 1/2 cup hot water
- 2 cups heavy cream
- 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
- 1/4 teaspoon almond extract
- 1/2 cup toasted chopped pecans or almonds*
Directions
- Step 1
DISSOLVE instant coffee in water in large bowl; cool. Add cream, sweetened condensed milk and almond extract.
- Step 2
BEAT 7 minutes with electric mixer on medium speed or until light and fluffy (mixture will mound but not hold peaks). Fold in nuts, if desired.
- Step 3
SPOON into 8-inch square baking pan or 9 x 5-inch loaf pan. Cover; freeze 4 hours or until firm. To serve, scoop into dessert dishes.
- Step 4
*To toast nuts: Place nuts in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.
Serving size
(1/8 of recipe)
- Calories 440
- Calories from Fat250g
- Total Fat 27g
- Saturated Fat 17g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 100mg
- Sodium 95mg
- Potassium 0mg
- Total Carbohydrates 42g
- Dietary Fiber 0g
- Sugars 40g
- Protein 7g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet