Prep Time: 10 minutes plus chilling and freezing time
Serving: 4 cups (1 L)
2 tbsp (30 mL) instant espresso powder
¼ cup (50 mL) boiling water
1 can (300 mL) Eagle Brand® Sweetened Condensed Milk, chilled
1 can (370 mL) Carnation® Evaporated Milk, chilled
1½ cups (375 mL) whipping cream, unwhipped
1. Dissolve espresso crystals in boiling water; refrigerate until cold.
2. Whisk dissolved espresso crystals together with sweetened condensed milk and evaporated milk.
3. Whip cream until soft peaks form. Fold gently into espresso/milk mixture.
4. Freeze in ice cream maker according to manufacturer's directions.