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Easy Eggnog Latte Ice Cream

Easy Eggnog Latte Ice Cream

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • ¾ cup sweetened condensed milk
  • ¼ cup cold strong brewed coffee
  • ½ teaspoon salt
  • ⅛ teaspoon ground nutmeg
  • 2 cups heavy cream
  • Ground nutmeg for garnish

Directions

  1. Place sweetened condensed milk, coffee, salt and nutmeg in blender jar. Cover and blend on MEDIUM about 45 seconds or until smooth. Refrigerate about 1 hour.
  2. Place blender jar on base. Gradually add heavy cream through lid, blending on HIGH for 1 minute or until mixture is slightly thickened.
  3. Pour into a 9x5-inch loaf pan. Sprinkle with nutmeg, if desired. Cover and freeze until firm.

Test Kitchen Tip: For easy removal of ice cream, line loaf pan with plastic wrap. Prepare recipe and pour into prepared pan. Cover and freeze until firm. Lift plastic wrap from loaf pan and place on a cutting board. Serve sliced with whipped cream and drizzle with chocolate sauce.

Serves: 8

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