Serves: 8
Total Calories: 380
In a medium saucepan heat the milk until steaming, but do not boil. Whisk in the coffee. Add the sugar and continue whisking until the sugar is completely dissolved. Cool to lukewarm. Add the whipping cream and vanilla. Whisk until completely mixed. Transfer to a clean container. Cover and refrigerate 6 hours or overnight. Stir the mixture and transfer to an ice cream machine. Freeze according to the manufacturer's directions.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Coffee Ice Cream recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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