Frozen Coffee Cream
|Evaporated milk||13 Ounce (1 Can)|
|Light cream||1 Cup (16 tbs)|
|Unflavored gelatin||1 Tablespoon (V)|
|Instant coffee powder||1⁄3 Cup (5.33 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Coffee liqueur||2 Tablespoon|
|Heavy cream||1 Pint|
Place milk and light cream in a small saucepan and sprinkle gelatin over surface; let stand at room temperature 10 minutes.
Mix in coffee powder and sugar, set over lowest heat, and heat, stirring, 20-25 minutes until gelatin, coffee, and sugar are dissolved; do not boil.
Remove from heat and cool to room temperature.
Stir in coffee liqueur and vanilla.
Pour into a refrigerator tray and freeze until mushy; remove from pan and beat until fluffy.
Whip heavy cream until thick and satiny, then beat into coffee mixture.
Divide between 2 refrigerator trays and freeze until firm.