Creamy Espresso Ice Cream
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1/3 cup brewed
Pilon® Espresso Coffee
Or 1/3 cup brewed Café Bustelo® Espresso Coffee
1/4 cup sugar
1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
1 cup heavy cream
COMBINE hot espresso and sugar in large bowl until sugar is dissolved. Blend in sweetened condensed milk.
BEAT heavy cream in large bowl with electric mixer on medium speed until stiff peaks form. Fold into espresso mixture.
POUR into 9 x 5-inch loaf pan or other 2-quart freezer safe container; cover. Freeze 3 hours or until firm.