Almond Mocha Ice Cream Bars Food

MOCHA ICE CREAM

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.

ALMOND MOCHA ICE CREAM BARS

Steps:

• Whip chilled heavy cream to soft peaks. Add cocoa powder, espresso powder, vanilla, and condensed milk. Continue to whip to stiff peaks.
• Line a standard quarter baking sheet (13 x 9-inches) with plastic wrap, allowing plastic wrap to hang over all the edges. Line bottom of plastic wrapped baking sheet with parchment paper. Pour whipped mixture into prepared baking sheet. Spread into an even layer and place parchment paper on top. Cover with plastic wrap and freeze overnight, at least 6 hours until mixture is solid.
• Working quickly, slice frozen ice cream into 10 equal parts. (Divide in half longways. Slice each half into 5 equal parts until you have a total of 10 rectangles). Insert wooden stick into each rectangle. Cover with plastic wrap and return to freezer. Keep frozen until wooden stick is firmly attached to ice cream bar.*
• Prepare almond chocolate shell. Combine chopped chocolate and coconut oil in a large bowl. Place bowl over a pot of barely simmer water, making sure that bowl does not touch water. Gently melt mixture and stir often to ensure even melting. Once mixture is smooth, remove from heat and wipe away any moisture from bottom of bowl. Fold in chopped almonds. Pour melted mixture into a tall drinking glass (wide enough to dip ice cream bars).
• Dip frozen ice cream bars into melted chocolate mixture. Chocolate will hardly upon contact with cold ice cream. Enjoy immediately, or individually wrap in plastic wrap and keep frozen until ready to eat. Chocolate dipped bars will keep in the freezer for up to two weeks.

ALMOND TORTE WITH MOCHA WHIPPED CREAM FROSTING

Steps:

• Preheat oven to 350 F (180C).
• Prepare 2 8 inch (20cm) round cake pans by greasing them and lining them with waxed paper cut to fit.
• In a blender combine the eggs and sugar at high speed until smooth. Add almonds and blend until they are very finely ground. Add flour and baking powder and blend until combined.
• Pour the batter into the prepared cake pans and bake at 350F (180C0 for about 15 minutes or until lightly browned.
• Let cakes cool (about 5 min) before removing from the pans. Let cool completely before icing.
• Optional to pour 1-2 T amaretto liqueur on bottom layer for decadence.