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Coffee Ice Cream

1 can sweetened condensed milk
1 C very strong coffee liquid
1/8 tsp salt
1 tsp vanilla
1 C heavy cream, whipped stiff
1 egg white, stiffly beaten

Mix the ingredients together in the order listed above and stir
well. Freeze in a refrigerator tray until mushy or about 1 short
hour. Scrape bottom and sides, and beat mixture until smooth.
Return to refrigerator and freeze until firm, about 3 hours.

I have mixed the ingredients together and just left it in a wide
tupperware dish in the freezer until frozen, without the extra
beating and it was just fine. This ice cream is one of my favorites.
It has a smooth texture and you can vary the intensity of the flavor
by how strong you make the coffee. Personally, I like it strong
and will make the coffee by mixing 1 cup of a good quality, freshly
ground coffee with 1 cup of hot water and letting it steep for a
few minutes. Then I strain out the coffee grounds with cheese
cloth or a coffee filter.


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