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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