Coffee Liqueur Ice Cream Food

COFFEE LIQUEUR ICE CREAM PIE

Steps:

• Preheat oven to 350 degrees F.
• Combine crushed cookie wafers with melted butter and press onto bottom and up sides of a 9-inch pie pan. Bake in oven for 10 minutes. Let cool.
• Combine softened ice cream and 5 tablespoons coffee-flavored liqueur using a stand mixer or hand mixer until creamy. Fill pie crust with ice cream mixture, cover with plastic wrap and place in freezer for 3 to 4 hours.
• Whip heavy cream with powdered sugar until soft peaks form. Top frozen pie with whipped cream. Refreeze for 1 hour.
• Combine remaining tablespoon of coffee-flavored liqueur with hot fudge sauce, drizzle over top of pie and serve.

FROZEN MUDSLIDE

Steps:

• In a blender, combine crushed ice, vodka, coffee liqueur and Irish cream liqueur. Drizzle in Chocolate syrup. Blend until smooth. Pour into glasses and garnish with whipped cream.

KAHLUA COFFEE ICE CREAM

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.

COFFEE LIQUEUR I

Steps:

• Mix coffee and sugar. Add boiling water and stir until dissolved. Cool.
• Add Vodka and pour into two 26 ounce empty bottles. Split vanilla into 4 pieces and add to bottles.
• Close bottles tightly and keep in a cool dark place for one month.