Coffee ice cream

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6 servings
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By Food24 November 03 2009
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Ingredients (8)

30.00 ml nescafé instant coffee granules
15.00 ml water — boiled
500.00 g cream cheese
80.00 ml castor sugar
50.00 ml brandy
50.00 ml muscadel
60.00 g sponge finger biscuits — chopped
250.00 ml cream — fresh, whipped to stiff peaks
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Method:

Spray a loaf tin or 2 litre ice cream container with non-stick spray and line with plastic wrap. Dissolve the instant coffee in the boiling water. Using a wooden spoon, mix the cream cheese, castor sugar, brandy and muscadel until well blended. Add the coffee and mix. Add the biscuits and mix. Fold in the cream. Turn into the prepared loaf tin and freeze until hard. Just before serving, slice the ice cream and serve with a little extra muscadel if desired.
Serves 6-8.



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