MOCHA ICE CREAM
Dick McCarty of Lake Havasu City, Arizona shares a recipe for chocolate ice cream that he's enjoyed for over 40 years. "Coffee really enhances the flavor," he assures.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 2-1/2 quarts.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 292 calories, Fat 16g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 71mg sodium, Carbohydrate 30g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
FROZEN MOCHA TOFFEE-CRUNCH TERRINE
Run a sharp knife under hot water to cut this layered cake into neat slices.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 40m
Yield Makes 16 slices
Number Of Ingredients 9
Steps:
- Line a 9-by-5-inch loaf pan with 2 sheets of plastic wrap, with long sides overhanging by about 3 inches. Arrange 3 wafers, flat side up, in a row in the bottom of the pan.
- In a large bowl, beat mascarpone and sugar until light and fluffy. Stir in vanilla. In another bowl, beat cream until it holds soft peaks. In three additions, fold the whipped cream into the sweetened mascarpone with a rubber spatula.
- In a bowl, mix 1 1/3 cups mascarpone mixture with toffee bits. In a separate bowl, mix another 1 1/3 cups mascarpone mixture with chocolate and cocoa powder. Dissolve the coffee in 1 teaspoon hot water; stir into the remaining mascarpone mixture.
- Spread coffee mixture in prepared pan. Cover with 8 wafers, overlapping if necessary. Spoon chocolate mixture into pan; cover with 8 wafers. Spoon toffee mixture into pan.
- Wrap pan with overhanging plastic; freeze at least 4 hours and up to 2 weeks. To serve, invert onto a serving platter. Remove plastic. Let terrine sit 5 minutes, then cut into slices.
ICED CHOCA-MOCHA TERRINE
This striking dessert is based on a classic tiramisu, but uses chocolate mini rolls as sponges, and is set in an ice cream loaf to be served in slices
Provided by Barney Desmazery
Categories Dessert
Time 35m
Number Of Ingredients 8
Steps:
- Grease a 900g loaf tin with oil and line with a double layer of cling film. Put the coffee, sugar and 125ml water in a pan, and bring to the boil. When the sugar has dissolved, remove the syrup from the heat. Add the coffee liqueur and set aside to cool.
- Whisk the double cream until it just holds its shape. Fold through the mascarpone, and then the coffee syrup. To assemble the terrine, press half the halved mini rolls into the tin, cut-side down, trimming them to fit. Tip half the cream into the terrine, then line the whole mini rolls down the middle. Top with the rest of the coffee cream and press the other half of the cut mini rolls into the cream, cut-side up. Wrap with the cling film and press down gently to push the top layer of rolls into the cream, then freeze.
- Before serving, remove the terrine from the freezer and place in the fridge for 1 hr, then turn out onto a chilled serving dish. Dust heavily with cocoa powder before cutting into slices.
Nutrition Facts : Calories 470 calories, Fat 33 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
MOCHA EGG CREAM
Steps:
- Pour the chocolate syrup and milk into a 16-ounce glass. While beating vigorously with a fork, add the club soda until the glass is three-quarters full. Add the scoop of ice cream and fill the glass with club soda. Serve ice cold with a straw and a long-handled spoon.
MOCHA BROWNIE ICE CREAM SANDWICHES
Sandwich coffee ice cream between easy sheet-pan brownies for the perfect hand-held dessert.
Provided by Food Network Kitchen
Categories dessert
Time 8h20m
Yield 24 ice cream sandwiches
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Line an 18-by-13-inch rimmed baking sheet with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
- Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently, then remove from the heat and let cool slightly. Stir in the sugar and eggs, then add the flour mixture and stir to combine. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out with just a few crumbs adhering, 20 to 25 minutes. Let cool completely in the pan on a cooling rack, then place in the freezer to firm up, about 30 minutes.
- Use the foil overhang to help lift the brownie out of the pan and carefully flip it over onto a cutting board, making sure that it does not bend or crack. Peel the foil away from the bottom, then discard the foil and line the baking sheet with plastic wrap.
- Using a warm knife, trim the rough edges off of the brownie so it is even (the brownie should be 16-by-12-inches). Cut the brownie in half crosswise, resulting in 2 pieces that are 12-by-8-inches. Lay one of the brownie pieces onto the prepared baking sheet, top-side facing down. Working quickly, use a large ice cream scoop to spread the ice cream evenly across the brownie, getting close to the edge. Use an offset or rubber spatula to help smooth out the sides and top of the ice cream. Place the other brownie piece on top and gently press to create one large ice cream sandwich. Fold the plastic wrap around the assembled ice cream sandwich to help hold its shape, then return it to the freezer to harden, at least 6 hours or up to overnight.
- Use a warm knife to cut twenty-four ice cream sandwiches. Roll the edges of each sandwich into the chopped espresso beans until they stick to all of the exposed ice cream edges. Wrap each sandwich in parchment paper and enjoy.
MOCHA ESPRESSO ICE CREAM
This is a rich dessert in which small servings are satisfying. Best after a steak or beef dinner.
Provided by DogsboroDave
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 2h10m
Yield 12
Number Of Ingredients 7
Steps:
- Mix heavy cream, whole milk, sugar, espresso, and chocolate syrup in a bowl until sugar is dissolved. Refrigerate until chilled.
- Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Stir in almonds and dark chocolate. Serve soft ice cream or transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Nutrition Facts : Calories 317.1 calories, Carbohydrate 27 g, Cholesterol 57.4 mg, Fat 22.8 g, Fiber 1.3 g, Protein 4.3 g, SaturatedFat 11.5 g, Sodium 35.7 mg, Sugar 17.4 g
MOCHA ICE CREAM
Think of this as a chocolate Vietnamese iced coffee in dessert form. The original recipe appeared in The New York Times in June 1944 - wartime, when cream was scarce and the paper's home economists experimented with gelatin and rennet to give ice cream texture. After the war, the recipe reappeared (along with the cream) in the pamphlet "12 Frozen Desserts." Undiluted cold-brewed coffee is substituted here for the strong black coffee in the original recipe to produce a much smoother taste.
Provided by Sara Bonisteel
Categories easy, ice creams and sorbets, dessert
Time 30m
Yield About 3 cups
Number Of Ingredients 5
Steps:
- Melt chocolate in a double boiler or heat-resistant bowl set over a saucepan of simmering water. Add condensed milk and stir for 5 minutes. Add cold-brewed coffee and mix well. Chill.
- Whip cream, add vanilla and fold into chilled chocolate mixture. Pour into an airtight container and chill in freezer for an hour.
- Churn cold mixture in an ice cream maker according to manufacturer's instructions. Pour into an airtight container and freeze until hard. The ice cream will keep for up to a week in the freezer.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 13 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 74 milligrams, Sugar 28 grams
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MOCHA ICE-CREAM TERRINE WITH ESPRESSO CHOCOLATE SAUCE
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Servings 6Estimated Reading Time 3 minsCategory DessertCalories 519 per serving
- Liberally line a loaf tin with cling film both length-ways and width-ways, so that it is over-hanging on each side by about 30cm.
- Spoon softened vanilla ice-cream into the lined loaf tin and press down firmly with a spatula or the back of a large spoon to smooth out into a level layer. Sprinkle over half of the chopped hazelnuts and finely grate over half of the chocolate. Place in the freezer briefly for 5 minutes.
- Remove terrine from freezer and spoon softened affogato ice-cream on top of vanilla ice-cream, nuts and chocolate. Press down gently with a spatula or the back of a large spoon to smooth out into a level layer. Sprinkle over remaining hazelnuts and grate over remaining chocolate. Return to the freezer for briefly for 5 minutes.
- Remove terrine from freezer and spoon softened chocolate ice-cream. Press down gently with a spatula or the back of a large spoon and smooth out. Fold over the excess cling film to cover the terrine, and return the freezer for at least 3 hours or until firm.
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