By Foster, Carol
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Additional resources for Cooking with coffee
9L. Espresso Chip Gelato Recipe Ingredients: 1 1/4 cups sugar 8 large egg yolks 1/3 cup light corn syrup 3 cups whole milk 1/2 cup whipping cream 5 tablespoons instant espresso powder 8 ounces bittersweet or semisweet chocolate, chopped Directions: Stir sugar, egg yolks and corn syrup in medium bowl to blend. Combine milk, cream and coffee powder in heavy medium saucepan. Bring milk mixture just to a simmer. Gradually stir milk mixture into yolk mixture. Return mixture to saucepan. Using wooden or rubber spatula, stir mixture over medium-low heat until custard thickens and leaves path on back of spatula when finger is drawn across, about 10 minutes (do not boil).
Cover and blend until the ice is finely crushed. Add the remaining coffee. Cover and blend on the lowest speed just until combined. 2. To serve, pour the coffee mixture into glasses. Top each glass with a scoop of coffee-flavor ice cream and chocolate shavings. Makes 6 (6-ounce) servings. Caribbean (hot) 8 servings 1 coconut 2 cups milk 4 cups strong coffee 1 tablespoon sugar Punch two holes into coconut, pour liquid into saucepan Bake coconut for 30 minutes at 300 F degrees Break open coconut, remove meat, and grate.
Remove from the heat, pour the mixture into a shallow bowl, and stir in the vanilla. Set aside to cool, then cover and refrigerate 2 to 3 hours, or overnight. 4. Transfer the chilled mixture to your ice cream maker and process according to the manufacturer’s instructions. An easy mocha sauce recipe for ice cream or desserts. com Coffee Pecan Praline Ice Cream Serve in cones or as a dessert with fresh fruit. Makes 800ml (serves 4) Preparation time: 30 minutes, plus cooling and freezing Ingredients 450ml full fat milk 6 tbsp ground, dark-roasted coffee 5 egg yolks 115g light brown muscavado sugar 284ml carton double cream Pecan praline 75g granulated sugar 75g pecan nuts, preferably toasted in the oven Instructions Heat the milk and coffee in a pan, stirring, until just below boiling.