COFFEE ICE CREAM
I COMBINED two recipes - one for vanilla ice cream and the other for a special coffee sauce - to create this one. I serve it plain, just scooped into a dessert dish, so the mild, creamy coffee flavor can be enjoyed to the fullest. -Theresa Hansen, Pensacola, Florida
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1-1/2 quarts.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the sugar, cornstarch, coffee and butter until blended. Stir in milk. Bring to a boil over medium heat; cook and stir until thickened, 2 minutes. Remove from heat; stir in vanilla. Cool completely. Stir in condensed milk. , In a large bowl, beat cream until stiff peaks form; fold into milk mixture. Pour into a 9-in. pan. Cover and freeze until firm, 6 hours.
Nutrition Facts : Calories 292 calories, Fat 20g fat (13g saturated fat), Cholesterol 73mg cholesterol, Sodium 87mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 4g protein.
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
CREAMY ICE COFFEE
Cold coffee mixed with milk, half-and-half, and chocolate liqueur. Serve over ice.
Provided by sal
Categories Drinks Recipes
Time 4h30m
Yield 8
Number Of Ingredients 6
Steps:
- In a pitcher, combine cooled coffee, milk and half-and-half. Stir in sugar, vanilla and creme de cacao. Chill in refrigerator until ready to serve.
Nutrition Facts : Calories 106 calories, Carbohydrate 13.1 g, Cholesterol 13.6 mg, Fat 4.1 g, Fiber 0 g, Protein 2.1 g, SaturatedFat 2.6 g, Sodium 28.8 mg, Sugar 11.7 g
CREAMY COFFEE PIE
It's easy to stir mini marshmallows, mini chocolate chips and crushed sandwich cookies into coffee ice cream to create this irresistible frozen dessert. -Cherron Nagel, Columbus, Ohio
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Combine 1-1/4 cups crushed cookies and butter. Press onto bottom and up the sides of a 9-in. pie plate. In a large bowl, combine ice cream, marshmallows, chocolate chips and remaining crushed cookies. Spoon into crust. Freeze for 30 minutes. , Spread whipped topping over pie. Drizzle with caramel and hot fudge toppings. Freeze, covered, overnight. May be frozen up to 2 months. Remove from freezer 10-15 minutes before cutting. If desired, serve with additional cookies.
Nutrition Facts : Calories 528 calories, Fat 30g fat (17g saturated fat), Cholesterol 40mg cholesterol, Sodium 265mg sodium, Carbohydrate 63g carbohydrate (47g sugars, Fiber 3g fiber), Protein 5g protein.
CREAMY-COFFEE ICE CREAM
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/2 quarts
Number Of Ingredients 8
Steps:
- Prepare an ice bath; set aside. Stir together espresso powder and hot water in a small bowl; set aside. In a medium bowl, whisk together 1/2 cup sugar with the yolks; set aside.
- Split the vanilla bean lengthwise with a sharp paring knife. Gently scrape out all the seeds. Place vanilla bean scrapings and pod in a medium saucepan with heavy cream, milk, remaining 1/2 cup sugar, and salt. Bring milk mixture just to a simmer. Whisking constantly, slowly ladle about 1/2 cup of the hot milk mixture into the egg yolk mixture. Continue adding remaining milk mixture, about 1/2 cup at a time.
- Pour mixture back into saucepan; cook over low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of the spoon, 3 to 5 minutes. The custard should retain a line drawn across the back of the spoon with your finger; stir in reserved espresso mixture. Pour through a mesh sieve into a medium bowl set in the prepared ice bath; discard vanilla bean. Stir occasionally until cooled. Cover with plastic wrap, and chill in refrigerator for at least 1 hour and preferably overnight.
- Pour into an ice-cream maker. Process according to manufacturer's instructions until set, but not hard.
- Transfer soft ice cream to a metal or plastic container; freeze for at least 4 hours and up to overnight.
COFFEE ICE CREAM
Steps:
- Combine the cream, milk, sugar, and coffee in a medium, heavy saucepan. Bring to a gentle boil over medium heat. Remove from the heat.
- Beat the egg yolks in a medium bowl. 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 occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F. on an instant-read thermometer, 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. Chill in the refrigerator for 2 hours.
- Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, transfer to an airtight container. Cover tightly and freeze until ready to serve. Garnish with chocolate curls.
CREAMY COFFEE ICE CREAM BRANDY SMOOTHIE DESSERT
This is so simple and it is just so good, it's a perfect ending for a summertime meal Serve this in fancy long-stem glasses topped with shaved chocolate. This recipe serves 4 people, but I do suggest doubling or tripling the ingredients, this is so delicious! Please use only coffee flavor ice cream for this.
Provided by Kittencalrecipezazz
Categories Smoothies
Time 5m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- In a blender, combine ice cream and brandy.
- Blend until all very smooth.
- Serve in glasses.
- Garnish with chocolate on top.
Nutrition Facts : Calories 380.7, Fat 15.2, SaturatedFat 9.4, Cholesterol 47, Sodium 105.4, Carbohydrate 39, Fiber 1.7, Sugar 35.1, Protein 5.2
HOMEMADE COFFEE ICE CREAM
This Homemade Coffee Ice Cream is made just like old-fashioned ice cream! It starts with a custard that is blended with heavy cream and churned in an ice cream maker for a sensationally smooth and creamy dessert. Once you've made this homemade churned ice cream, you will come back to it time and time again. This recipe will satisfy your sweet coffee cravings any time you have them!
Provided by Jen Sobjack
Categories No-Bake Recipes
Time 35m
Number Of Ingredients 7
Steps:
- In a medium saucepan combine the milk, sugar, salt, and coffee granules. Cook over medium heat stirring occasionally until steaming. Reduce the heat to low.
- Lightly beat the egg yolks in a small bowl. Slowly pour half the hot milk into the eggs while whisking continuously. Return the mixture to the pot and cook over medium heat, stirring occasionally, until thickened, about 5 minutes.
- Strain the custard through a fine-mesh sieve set over a medium bowl. Cover it with plastic wrap, allowing it to touch the surface of the custard to prevent a skin from forming. Refrigerate until cold.
- When ready to make the ice cream, whisk the cream and vanilla into the custard until smooth. Churn in an ice cream maker according to the manufacturer's instructions.
- Enjoy right away or transfer to a freezer-safe container. The ice cream will keep for up to 2 weeks.
Nutrition Facts : Calories 182 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 246 milligrams cholesterol, Fat 13 grams fat, Fiber 0 grams fiber, Protein 8 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 128 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
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- In a medium saucepan, heat the milk, sugar, coffee beans, salt and 1 1/2 cups of the cream until hot but not boiling, stirring occasionally. (The coffee beans create a "lid" so you want to make sure the milk is not scalding on the bottom, the stirring releases some of the steam.) Remove from heat and steep at room temperature for approximately an hour.
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From completelydelicious.com
5/5 (1)Total Time 4 hrs 20 minsCategory DessertCalories 293 per serving
- Combine the milk and coffee beans in a medium saucepan and set over medium heat. Warm until small bubbles appear at the edges of the milk and it begins to steam, but do not bring to a boil.
- Remove from heat and cover. Let sit for 1 hour at room temperature, or if you've got more time bring to room temperature and then chill in the fridge over night for a stronger coffee flavor.
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