Cafe de Olla Ice Cream
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1 cup hot brewed
Folgers® Black Silk Coffee
1/2 cup firmly packed dark brown sugar
1 teaspoon ground cinnamon
1/16 to 1/8 tsp. ground cloves
1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
2 cups cold heavy cream
2 teaspoons finely grated orange peel
1 teaspoon vanilla extract
1 (11.75 oz.) jar
Smucker's® Hot Fudge Topping
COMBINE hot coffee, sugar, cinnamon and cloves in 2-quart bowl. Stir until sugar is dissolved. Stir in sweetened condensed milk until blended.
COVER and chill until very cold.* Stir in heavy cream, orange peel and vanilla.
FREEZE in ice cream maker according to manufacturer's instructions. Pack frozen mixture into a freezer-safe container. Cover and freeze until firm, about 3 hours. Heat fudge topping according to package directions. Serve over ice cream.
*To speed the cooling process: Fill a large bowl about halfway with ice cubes and cold water. Set 2-quart bowl containing coffee mixture inside large bowl. Stir until very cold, about 5 to 10 minutes. Proceed with recipe. If you prefer, coffee mixture can be chilled several hours or overnight.