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Title: Coffee Ice Cream
Yield: 1

Ingredients

      6 ts instant coffee powder
  3 3/4 c  sugar
  7 1/2 c  milk
      3 tb flour
    1/3 ts salt
      9    egg yolks; beaten
      1 qt cream
      3 tb vanilla
      1 c  nuts; chopped

Instructions

Combine first 5 ingredients in large kettle. Gradually stir in milk and
cook; stir constantly, until mixture is slightly thickened. Pour some of
the hot mixture over the eggs, blending well. Slowly stir egg mixture into
hot mixture. Cook 1 minute. Strain, chill well. Stir in cream, vanilla and
nuts. Pour into 1 1/2 gallon freezer filling 3/4 full.

Katie Cross (Waitress)

Per serving: 7992 Calories (kcal); 426g Total Fat; (47% calories from fat);
136g Protein; 934g Carbohydrate; 2999mg Cholesterol; 2053mg Sodium
Food Exchanges: 3 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 79
1/2 Fat; 50 1/2 Other Carbohydrates

Recipe by: Amish County Cookbook - Katie Cross

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