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Homemade Café Campesino Coffee Ice Cream

This homemade coffee ice cream is the perfect treat to beat the South Georgia heat. It's fresh and delicious.

3 cups light cream
1 3/4 cups sugar
3 beaten eggs
1/2 tsp. salt
1 1/2 tsp. vanilla
1/4 cup rum or Kahluá (substitute with a non-alcohol flavored syrup or extract if preferred)
1/2 cup cold strong Café Campesino coffee
1 cup heavy whipping cream

Scald light cream while blending in sugar. Add slowly over beaten eggs and blend thoroughly. Cook while stirring on top of a double boiler until thickened, and chill. Next add the cooled coffee, salt, and whipping cream. With either electric or hand-operated ice cream freezer, use churning instructions with the freezer. Begin churning in the freezer. When almost frozen, add vanilla and Kahluá. The finished ice cream will be of a soft-serve consistency until hardened in a freezer.


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