Coffee Ice Cream with Cacao Nibs
adapted from everyday food
1 can [14 ounces] sweetened condensed milk
1 tablespoon pure vanilla extract
1/2 cup strong cold coffee or cold press
2 cups cold heavy cream
1/3 cup cacao nibs
In a medium bowl, stir together condensed milk, vanilla,
coffee and cacao nibs.
With a standing mixer, whip cream on medium high until soft peaks form. Whisk one third of whipped cream into coffee mixture. Fold remaining whipped cream into coffee mixture until incorporated. Pour into a regular sized loaf pan, and freeze until firm, 6 hours (or, covered, up to 1 week).
Cinnamon Bun Ice Cream
from Kevin and Amanda
2 cups heavy cream
1 (14 oz.) Eagle Brand® Sweetened Condensed Milk
3 tablespoons butter, melted
1/2 tsp ground cinnamon
1/2 teaspoon vanilla extract
1 (14 oz.) Eagle Brand® Sweetened Condensed Milk
3 tablespoons butter, melted
1/2 tsp ground cinnamon
1/2 teaspoon vanilla extract
Whip heavy cream to stiff peaks in large bowl. Whisk
sweetened condensed milk, butter, cinnamon, and vanilla in large bowl. Mix
well. Fold in whipped cream.
Pour into a 2-quart container and cover. Freeze 6 hours or
until firm. Store in freezer.
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-Mary