Cafe au Lait Ice Cream

Simple to make and elegant to serve!

 I LOVE, LOVE, LOVE coffee-flavored ice cream and haven't made this in years.  I got to thinking about it yesterday and wanted to share.  It's on my to-do list this summer as my husband's more a vanilla ice cream kinda guy.  He'll have to step outside his 'lil box in a BIG way.......or.........I'm ok with eating the entire quart myself.  Not in one sitting; I do have standards, lol!

Cafe au Lait Ice Cream

2 egg yolks, beaten
2/3 C sugar
1 C milk
2 Tbsp. instant coffee granules
1/4 C miniature marshmallows
1/2 tsp. vanilla extract
2 egg whites
1 C whipping cream

In a medium saucepan, combine beaten egg yolks, sugar and milk.  Cook and stir over low heat until mixture thickens and coats a metal spoon. 

Stir in coffee granules.  Add marshmallows  and remove from heat; stir until marshmallows melt.   Stir in vanilla.  Set aside to cool 15 minutes.  In a small bowl, beat egg whites until stiff but not dry.  Fold into egg yolk mixture.  In a medium bowl, whip cream until soft peaks form.  Fold into egg yolk mixture.  Pour into a 9" x 5" loaf pan or several undivided ice trays.  Cover with foil or plastic wrap.  Place in freezer; freeze until firm, 3 to 6 hours.  To break up ice crystals, stir 2 or 3 times with a fork or spoon as mixture freezes.  This makes a smooth ice cream.
Makes about 1 quart