Coffee Ice Cream
1/4 cup sugar
1 tablespoon cornstarch
1 tablespoon instant coffee granules
2 tablespoons butter, melted
1 cup milk
1 teaspoon vanilla extract
1 can (14 ounces) sweetened condensed milk
2 cups heavy whipping cream
In a large saucepan, combine the sugar, cornstarch, coffee and butter until blended. Stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat; stir in vanilla. Cool completely. Stir in condensed milk.
In a large bowl, beat cream until stiff peaks form; fold into milk mixture. Pour into a 9-in. pan. Cover and freeze 6 hours or until firm. Yield: 1-1/2 quarts.