Coffee Ice Cream

2/3 cup Eagle Brand Sweetened Condensed Milk
½ cup water
1½ t vanilla extract
1 cup (½ pint) heavy cream
2 t instant coffee (dry form)

In medium bowl, combine sweetened condensed milk, water and vanilla extract. Refrigerate. In medium bowl, whip cream to a soft custard like consistency. Fold into chilled mixture and add 2 t instant coffee, dry form into mixture. (NOTE: coffee will dissolve after ice cream is beaten.) Pour into ice cube tray. Freeze about 1 hour or until a firm mush forms. Turn into chilled large electric mixer bowl; break into pieces. Beat until fluffy but not melted. Quickly return to ice cube tray. Cover with aluminum foil. Return to freezer. Freeze until firm.



Make about 1½ pints



Variations:

Fresh Strawberry Ice Cream
Peppermint Candy Ice Cream
Maple Nut Ice Cream
Peach Ice Cream
Vanilla Ice Cream