Caffè Au Lait Espresso Ice Cream

Prep Time 20 min
Cook Time 0 min
Servings N/A
Difficulty Easy

Ingredients

  • 4 tsps. 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 tsp. 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