King Arthur Mocha Madness Ice Cream Recipes

Steps:

• Whisk or mix together the milk, sugar, espresso powder, and cocoa till the sugar has dissolved.
• Stir in the heavy cream and vanilla.
• Freeze in ice cream maker according to manufacturer's directions.
• Stir cookie bits into soft ice cream, and serve immediately.
• For firmer ice cream, place in a covered container. Place in the freezer for 2 to 3 hours, until ice cream is as hard as you like it. Note: Freezing longer than this will make the ice cream rock hard; plan on softening at room temperature for 15-20 minutes or so before serving, if the ice cream has been in the freezer longer than a few hours.
• Don't have an ice cream maker? Simply pour the chilled mocha cream into a bowl, place the bowl in the freezer, uncovered, and stir the cream every hour. After about 4 hours or so, it'll be soft-serve consistency. Continue to stir and freeze till it's the consistency you like. While it won't be as creamy as churned ice cream, it'll be absolutely delicious. After 6 or more hours in the freezer, it'll become quite hard. To serve, simply remove from the freezer for 15 minutes or so, to soften it enough to make it "scoopable.".

Steps:

• Special equipment: 9 by 5-inch (1 1/2 pound) metal loaf pan
• Overlap 2 (18-inch long) sheets of plastic wrap at their centers, forming a cross. Use the plastic wrap to line the long and short sides of the loaf pan, letting the excess plastic wrap hang over the sides. Empty the softened vanilla ice cream into the loaf pan and smooth into a level layer using the back of a metal spoon. Sprinkle with 1/3 of the chopped espresso beans and return to the freezer until firm, about 15 to 20 minutes. Remove from the freezer and smooth a layer of coffee ice cream on top of the vanilla ice cream and espresso beans. Sprinkle with an additional one third of the espresso beans and return to the freezer until firm, about 15 to 20 minutes. Remove from the freezer and smooth a layer of chocolate ice cream over the layer of coffee ice cream and espresso beans. Fold over the excess plastic wrap to enclose the terrine and return to the freezer until very firm, at least 1 hour. To serve, remove the terrine from the freezer and unmold onto a chilled platter, peeling away and discarding the plastic wrap. Cut into slices using a knife dipped into warm water and wiped clean after each slice. Serve on cold plates garnished with the remaining chocolate-covered espresso beans.

Steps:

• Blend cookies in processor until finely ground. Add melted butter; process until crumbs are moistened. Press crumb mixture onto bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze until firm, about 10 minutes.
• Place ice cream in large bowl. Finely chop coffee beans in processor. Add to bowl with ice cream; stir until well blended. Transfer ice cream mixture to crust-lined pan. Smooth top. Cover with plastic wrap. Freeze overnight.
• Combine whipping cream and vanilla in another large bowl. Sift powdered sugar and cocoa over. Using electric mixer, beat until soft peaks form. Spread mixture over top of cake. Freeze until cream is set, at least 1 hour. (Can be made 2 days ahead. Cover; keep frozen.) Sprinkle chocolate shavings over top of cake. Run knife between pan sides and cake to loosen. Remove pan sides. Using small metal spatula or knife, smooth cake sides. Let cake stand at cool room temperature 10 minutes before serving.

Steps:

• Microwave chocolate at HIGH 1 ½ minutes or until melted, stirring twice; stir in brewed coffee. Set chocolate mixture aside.
• Beat yolks and ¼ cup sugar at high speed with an electric mixer until thick and pale. Put aside.
• Bring whipping cream, half-and-half, remaining ½ cup sugar, and coffee granules to a boil in a heavy saucepan over medium-high heat, stirring until sugar and coffee dissolve.
• With mixer at low speed, gradually pour hot cream mixture into yolk mixture; return to saucepan. Cook over medium heat, stirring constantly, 6 - 8 minutes or until mixture thickens and coats a wooden spoon. Remove from heat.
• Stir in chocolate mixture, cover and chill 2 hours.
• Transfer the mixture into an ice cream machine and churn until frozen, 15-30 minutes, according to the manufacturer's instructions.
• Transfer to plastic container and place in the freezer for an hour before serving.

Steps:

• In a bowl, beat the eggs and mix in the sugar.
• In a pan, bring the coffee to a boil.
• Pour in the milk, and let it start to boil.
• Reduce the heat to a simmer when it starts to froth up.
• Mix in white chocolate until it's fully dissolved and integrated.
• Pour the hot mixture over the egg/sugar mix and whisk them together.
• Mix in the cream.
• Use your own ice-cream maker and follow directions, or do what I do and just put it in a Tupperware and then stash in the freezer until ready.

Steps:

• In a large heavy saucepan, combine the sugar, cocoa, flour, coffee and salt. Gradually add milk and eggs; stir until smooth. Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and reaches 160°, about 15 minutes. Refrigerate until chilled. Stir in the remaining in the remaining ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Remove from the freezer 10 minutes before serving.