Sunday, August 16, 2009

Coffee Icecream

1 can sweetened condensed milk

1 C very strong coffee liquid ( cup of a good quality, freshly
ground coffee with 1 cup of hot water and letting it steep for a
few minutes. Then strain out the coffee grounds with cheese
cloth or a coffee filter)

1/8 tsp salt
1 tsp vanilla
1 C heavy cream, whipped stiff
1 egg white, stiffly beaten


Mix the ingredients together in the order listed above and stir
well. Freeze in a refrigerator tray until mushy or about 1 short
hour. Scrape bottom and sides, and beat mixture until smooth.
Return to refrigerator and freeze until firm, about 3 hours.

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