Homemade Cafe au Lait Ice Cream

I know November is an odd time to post about ice cream... but I mean to post this last July.  I was on a big 'coffee ice cream' kick.  Life got in the way, this file got put into a draft folder and I never got back to it.  Ooops.  Life happens.

This homemade ice cream recipe doesn't require an ice cream maker... for those of you who don't own one.  You can freeze it in a pan and scoop from there.  I do have an ice cream maker, but this is a nice alternative.

Cafe au Lait Ice Cream

4 t instant coffee crystals
1/2 c hot water
2 c heavy cream
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1/4 t almond extract
1/2 c toasted chopped pecans or almonds

Dissolve instant coffee in water in large bowl; cool. Add cream, sweetened condensed milk and almond extract.
Beat with mixer 7 minutes or until light and fluffy (mixture will mound but not hold peaks). Fold in nuts, if desired.    Spoon into 8-inch square baking pan or 9 x 5-inch loaf pan. Cover; freeze 4 hours or until firm. To serve, scoop into dessert dishes.