Recipe#8757

Title: Coffee Caramel Icecream

From: ynnuf@clear.net.nz (Doreen Randal) 
 Newsgroups: rec.food.recipes 
 Subject: Coffee Caramel Icecream 
 Date: 10 Jan 1999 14:04:29 -0700 
 Message-ID: <3694d6fd.5328563@smtp.clear.net.nz> 

2 litre carton vanilla icecream
 1/3 cup evaporated milk
 3/4 cup sugar
 12 white marshmallows
 2 tsp instant coffee powder
 1 tsp vanilla
 1 Tbs Tia Maria or Kahlua
 60g walnuts
 Combine milk and sugar in a pan, stir over heat until sugar has
 dissolved, bring to the boil, reduce heat slightly, boil as fast
 as possible without letting the milk boil over, for 5 minutes.
 Remove from heat and allow the bubbles to subside.  Add marshmallows
 and coffee, stir until marshmallows are melted, add vanilla and
 liqueur, refrigerate until cold, stir in coarsely chopped walnuts.
 Place icecream in a large basin, stir with a wooden spoon until
 just softened, quickly fold through the coffee mixture to give a
 marbled effect.  Spread into a loaf tin, cover with foil, freeze
 several hours or overnight before serving.
 The caramel does not set hard, but forms a firm sauce when the
 iccecream is served.