©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Cafe' au lait Ice Cream

2 eggs, beaten
2/3 cup sugar
1 1/2 cups milk
2 tablespoons instant coffee
1/2 teaspoon vanilla
1/4 cup mini marshmallows
1 cup heavy cream

In a medium saucepan, combine beaten eggs, sugar and milk. Cook and stir over low heat until mixture thickens and coats a spoon. Add instant coffee; stir in vanilla and marshmallows until melted and instant coffee is completely dissolved.

Set aside to cool 15 minutes.

Add heavy cream.

Pour into ice-cream maker and freeze according to directions.

Makes about 1 quart

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