| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Irish | Beverages | 8 | Servings |
INGREDIENTS
| 12 | oz | Evaporated skimmed milk, (1 can) divided |
| 1 | tb | Cornstarch |
| 2 | tb | Water |
| 1 | ts | Vanilla extract |
| 2 | tb | Sifted powdered sugar |
| 6 | c | Hot strong brewed coffee |
| 1/2 | c | Irish whiskey |
| 8 | ts | Sugar |
INSTRUCTIONS
Pour 1/2 cup milk into a small saucepan; bring to a simmer over medium heat. Place cornstarch in a small bowl; gradually add water, stirring with a wire whisk until blended. Add to simmering milk; bring to a boil, stirring constantly. Cook 1 minute, stirring constantly. Combine cornstarch mixture, remaining 1 cup milk, and vanilla in a large bowl; freeze mixture 1 hour or until a 1/8-inch-thick layer of ice forms on the surface. Beat mixture at high speed of an electric mixer 5 minutes; gradually add sifted powdered sugar, beating until soft peaks form. Cover and chill. Combine coffee, whiskey, and sugar; stir well. Yield: 8 servings (about 83 calories per 3/4 cup coffee and 1/2 cup topping). Per serving: 99 Calories; 0g Fat (1% calories from fat); 3g Protein; 13g Carbohydrate; 2mg Cholesterol; 53mg Sodium Serving Ideas : Pour into mugs; spoon topping onto coffee. NOTES : Cover and store remaining topping in refrigerator. Recipe by: Cooking Light, Nov/Dec 1992, page 77 Posted to MC-Recipe Digest V1 #397 by igor@digex.net on Jan 28, 1997.
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