COFFEE ICE CREAM
This recipe only makes 1 pint. If you double the ingredients you can make a quart. Simple ingredients. I got this recipe out of a book called Homemade in the Kitchen.
Provided by mary winecoff
Categories Frozen Desserts
Time 1h10m
Yield 1 pint
Number Of Ingredients 5
Steps:
- In a medium bowl, whisk the cream and sugar until the sugar has dissolved completely and the mixture is frothy.
- Add the milk, vanilla and coffee.
- Whisk until blended.
- Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.
- Prepare the ice cream in an ice-cream maker according to manufacturer's directions.
Nutrition Facts : Calories 1170.2, Fat 92.5, SaturatedFat 57.6, Cholesterol 343.1, Sodium 153.6, Carbohydrate 79.4, Sugar 67.3, Protein 9
CLUBFOODY'S CREAMY TAHINI SAUCE
This beautiful homemade condiment is quick and easy to make and a great recipe to add to your folder... VIDEO https://youtu.be/UurWxNUfNro
Provided by CLUBFOODY
Categories Southwest Asia (middle East)
Time 10m
Yield 2/3 cup
Number Of Ingredients 6
Steps:
- To blanch the garlic: Add unpeeled garlic to a small saucepan with boiling water and set the timer for 5 minutes. When time is up, remove from the heat and scoop out the garlic using a small sieve before rinsing under cold water; peel it.
- Add the blanched peeled garlic to a mortar along with a ¼ teaspoon of ground sea salt. Crush the ingredients using the pestle until it turns into a paste. To this, add a tiny amount of lemon juice, about ¼ to ½ tsp., and continue mashing until it gets liquid.
- In a mixing bowl, add tahini paste, garlic mixture and the remaining lemon juice. Whisk the ingredients until very well blended and the mixture gets thick. Add cold vegetable broth, a tablespoons at a time, until the desired consistency is reached, whisking constantly. Add Baharat and whisk until well incorporated. Serve right away otherwise transfer to the fridge until needed. Yields 2/3 cup.
Nutrition Facts : Calories 1097.3, Fat 97, SaturatedFat 13.6, Sodium 1080.2, Carbohydrate 45.9, Fiber 17.1, Sugar 3.2, Protein 31.2
CLUBFOODY'S COFFEE ICE CREAM
Creamy and so refreshing, this flavorful & tasty cold treat is a must make for this summer... VIDEO https://youtu.be/y376bYPMskQ
Provided by CLUBFOODY
Categories Ice Cream
Time 10m
Yield 4 pints
Number Of Ingredients 10
Steps:
- In a medium saucepan over medium heat, add milk, coffee beans, sugar and salt. Stir and bring the mixture to a simmer - do not boil.
- Remove from the heat and transfer the milk mixture to a small bowl. Add finely ground coffee, Tia Maria and vanilla extract; stir well. Place wax paper on top making sure it touches the surface to prevent a skin from forming and let the mixture steep for 1 hour.
- Later, remove wax paper and discard it. Pour mixture into a fine sieve over a large bowl; discard coffee beans. Add sweetened condensed milk and stir to blend. Taste the custard and add powdered sugar if it's bitter - keep in mind that the whipped cream has some sweetness to it; set aside.
- In the bowl of a stand mixer, add cold heavy cream and powdered sugar. With the whisk attachment on, process on high speed until stiff peaks form.
- Scoop half the whipped cream into the milk mixture and fold until mixed. Add the custard mixture to the remaining whipped cream and fold again until well combined.
- Pour the mixture into an ice cream tub, cover and transfer to the freezer until it hardens, about 8 hours.
Nutrition Facts : Calories 848.3, Fat 53.2, SaturatedFat 33, Cholesterol 196.3, Sodium 247.7, Carbohydrate 85.8, Sugar 82.8, Protein 10.9
EASIEST EVER HOMEMADE COFFEE ICE CREAM
This is so good and so easy...takes you back to summer days of your childhood. From Maxwell House Coffee Drinks & Desserts Cookbook. Note: preparation time does not include 2 hours' freezing time after placing in ice cream maker.
Provided by Epi Curious
Categories Frozen Desserts
Time 5m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Stir the coffee, cream and condensed milk in a large bowl until well blended. Refrigerate for about 1 hour to chill. Freeze the mixture in an ice cream maker according to the manufacturer's directions. Spoon ice cream ito a 1 quart freezer container and cover. Freeze for about 2 hours o4 until firm before serving.
- Vations: Stir in 1 cup of any of the following as the ice cream begins to freeze in the ice cream maker: coarsely chopped, chocolate-covered coffee beans; coarsely chopped, chocolate-covered toffee bars; or coarsely chopped biscotti.
Nutrition Facts : Calories 349.6, Fat 20.4, SaturatedFat 12.8, Cholesterol 76.8, Sodium 99.9, Carbohydrate 37.1, Sugar 36, Protein 6.1
CLUBFOODY'S CHOCOLATE ICE CREAM
This no churn treat is absolutely delicious & easy to make! With chocolate chunks, this cold treat is a "must make" this summer! VIDEO https://youtu.be/Nze6gp9WOEs
Provided by CLUBFOODY
Categories Ice Cream
Time 10m
Yield 2 liters
Number Of Ingredients 7
Steps:
- In a medium bowl, combine sweetened condensed milk, cocoa powder, vanilla and salt; stir and set aside.
- In the bowl of a stand mixer, add heavy cream and process until stiff peaks form.
- Fold a third of the whipped cream into the milk-chocolate mixture then add it to the remaining heavy cream, folding gently. Add dark and white chocolate pieces including any dust or slivers left on the cutting board; gently fold inches.
- Pour the mixture into a 2 quart ice cream tub, cover and transfer to the freezer for at least 12 to 24 hours or until frozen.
Nutrition Facts : Calories 1587.3, Fat 114.5, SaturatedFat 71.3, Cholesterol 395.8, Sodium 415.4, Carbohydrate 129.8, Fiber 5, Sugar 115, Protein 24.4
KAHLUA COFFEE ICE CREAM
Make and share this Kahlua Coffee Ice Cream recipe from Food.com.
Provided by MommyMakes
Categories Frozen Desserts
Time 2h20m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan, combine the cream, milk, sugar, Kahlua and espresso powder.
- Bring to a gentle boil over medium heat. Remove from the heat.
- In a medium bowl, beat the egg yolks until thickened.
- Whisk 1 cup of the hot cream into the egg yolks.
- Gradually add the egg mixture in a slow, steady stream, to the hot cream.
- Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5 minutes.
- Remove from the heat and strain through a fine mesh strainer into a clean container.
- Cover with plastic wrap, pressing down against the surface to keep a skin from forming.
- Refrigerate until well chilled, at least 2 hours.
- Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze overnight until very firm.
Nutrition Facts : Calories 127.5, Fat 9.1, SaturatedFat 5.3, Cholesterol 75.1, Sodium 17.7, Carbohydrate 9.3, Sugar 8.5, Protein 1.7
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