From Paulette Vickery's Recipe Collection
Coffee Ice Cream
desserts
2 cup milk
1 cup sugar
1/4 cup powdered instant coffee
1/4 teaspoon salt
4 cup light or table cream
4 tablespoon vanilla
Scald milk, but do not boil, as milk will curdle. Add sugar, coffee, and salt. Stir until desolved. Stir in vanilla. Cool. Freeze according to ice cream freezer directions. Makes 2 quarts.
Yield: 24 servings
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