Scald milk in top of double boiler. Caramelize sugar in butter. Add caramelized sugar to hot milk slowly, stirring constantly. Combine well beaten eggs with sugar, salt, instant coffee and flour. Add egg mixture to caramel mixture and cook over hot water until the mixture coats a metal spoon. Remove from heat and add vanilla. Chill. Add evaporated milk, whipped cream, half and half and pecans. Freeze in ice cream freezer.
By Robin from Washington, Ia
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