Saturday Thoughts...Coffee Ice Cream

 This recipe for Coffee ice cream, was an attempt to see if I could make as good an ice cream without an ice cream freezer as the coffee ice cream I usually make. Both Sue and I thought it was very good and a lot less work. Even my daughter who does not like coffee or coffee ice cream thought it was excellent.   The recipe from Eagle Brand calls for 2 egg yolks, (this is an older recipe) I did beat the egg yolks with a fork and then set the dish in a pan of hot water on the stove till the eggs were warm. If you are going to do this be sure they have cooled down before adding to the ice cream base. If you are iffy about using uncooked eggs, try using egg beaters or just go without any eggs. Most of the Eagle Brand ice creams do not call them.
 This worked out well as I had yolks in the fridge from the chocolate cookies I made just a few days before. That left me with one egg
yolk and I just made a fried egg with two yolks for breakfast. 
 I added more coffee than the recipe calls for just because I thought it needed it but that is a matter of personal taste and added some chopped semi-sweet baking chocolate at the end. 

 These chocolate cookies were good with the ice cream!

Eagle Brand Coffee Ice Cream

Ingredients:

1 (14 oz) can sweetened condensed milk (not evaporated)

1 Tablespoon instant coffee dissolved in 2 Tablespoons warm water

2 beaten egg yolks

4 teaspoons vanilla extract

2 cups (1 pint) whipping cream whipped

chopped chocolate optional 

Directions:

If heating egg yolks do first so they have a chance to cool down. Don’t cook just warm.

In a large bowl combine Eagle Brand, the coffee and water mixture, 2 beaten egg yolks and 4 teaspoons vanilla. Fold in whipped cream.               

Pour into a 9x5 loaf pan lined with foil or plastic wrap. (the plastic wrap worked better). Freeze for at least 6 hours. Makes about 1 ½ quarts.