COFFEE ALMOND ICE CREAM
A recipe from the blog of The Family Kitchen. This is something I have to try this summer. I love coffee ice cream. The preparation time is the time it has to cool in the fridge.
Provided by Boomette
Categories Ice Cream
Time 8h20m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Combine milk, cream, egg yolks, sugar and espresso in a saucepan. Whisk well and bring to 170 degrees. Then refrigerate well overnight.
- Pour in ice cream maker and churn for 25 minutes. Freeze until it's firm.
COFFEE ALMOND ICE-CREAM CAKE WITH DARK CHOCOLATE SAUCE
Categories Cake Milk/Cream Chocolate Dessert Kid-Friendly Almond Amaretto Gourmet Small Plates
Number Of Ingredients 14
Steps:
- To make the cake:
- In a bowl with a fork stir together the crumbs and the butter until the mixture is combined well, pat the mixture onto the bottom and 1 inch up the side of a lightly oiled 8-inch springform pan, 2 1/2 inches deep, and freeze the crust for 30 minutes, or until it is firm. Spread the ice cream evenly on the crust and return the pan to the freeze for 30 minutes, or until the ice cream is firm. In a bowl with an electric mixer beat the cream with the vanilla until it holds stiff peaks, fold in the amaretti thoroughly, and spread the mixture over the ice cream. Smooth the top of the cake, sprinkle it with the almonds, and freeze the cake for 30 to 45 minutes, or until the top is firm. Freeze the cake, covered with plastic wrap and foil, for at least 4 hours or overnight. Just before serving, wrap a warm dampened kitchen towel around the side of the pan, remove the side, and transfer the cake to a serving plate. Cut the cake into wedges with a knife dipped in hot water and serve it with the chocolate sauce.
- To make the sauce:
- In a small heavy saucepan combine the cream and the brown sugar, bring the mixture to a boil over moderately high heat, whisking occasionally, and boil it, whisking, until the brown sugar is dissolved. Remove the pan from the heat and add the chocolates, whisking until they are melted. Whisk in the butter and the Amaretto, whisking until the sauce is smooth, and let the sauce cool slightly. The chocolate sauce may be made 1 week in advance and kept covered and chilled. Reheat the chocolate sauce over very low heat, stirring occasionally, until it is warm.
ALMOND ICE CREAM CUPS
For dessert, these dessert cups can't be beat. The recipe is a fun and delicious way to dress up plain vanilla ice cream.-Maribeth Edwards, Follansbee, West Virginia
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the ice cream, chocolate chips and extract; fold in whipped topping. Spoon into paper-lined muffin cups. Sprinkle with cookie crumbs and almonds. Serve immediately or freeze.
Nutrition Facts :
ALMOND COFFEE CREAMER
This tasty creamer has just four simple ingredients- but its spicy almond flavor is so rich and soothing, friends will think you fussed. I give it in a holiday jar or with a Christmas mug.
Provided by Taste of Home
Time 5m
Yield 1-1/4 cups.
Number Of Ingredients 4
Steps:
- In a bowl, combine all the ingredients; mix well. Store in an airtight container. To use, add to coffee in place of nondairy creamer and sugar.
Nutrition Facts :
More about "coffee almond ice cream recipes"
COCONUT-COFFEE ICE CREAM WITH CINNAMON-ALMOND CRUNCH
From bhg.com
Total Time 35 minsCalories 328 per serving
- Pour coconut milk into a medium saucepan, scraping out all of the solids. Scrape seeds from vanilla bean into milk; add vanilla pod. Cook and stir over medium heat just until simmering. Remove from heat. Cover and let stand 5 minutes.
- Combine water and espresso powder; stir espresso mixture and honey into milk. Return just to simmering. Remove vanilla pod. In a medium bowl whisk egg yolks until smooth. Gradually whisk in about 2 cups of the hot milk mixture; return all to saucepan. Cook and stir over medium-low heat until mixture coats the back of a spoon (170°F).
- Strain milk mixture through a fine-mesh sieve into a bowl placed in a larger bowl of ice water; stir to cool. Cover and chill 4 to 24 hours.
- Freeze chilled mixture in a 1 1/2-quart ice cream freezer according to manufacturer's directions, adding 2/3 of the Cinnamon-Almond Crunch during the last 5 minutes. Ripen 4 hours. Sprinkle each serving of ice cream with remaining crunch topping.
BEST MOCHA ALMOND FUDGE ICE CREAM RECIPE - FOOD52
From food52.com
Reviews 16Servings 1Cuisine AmericanCategory Dessert
- The day before making the custard base add the half and half and ground coffee to a lidded jar, shake and refrigerate overnight or at least 24 hours.
- Take your fudge sauce out of the refrigerator so that it comes to room temperature. Follow manufacturerers instructions for your ice cream maker. Pour the custard base into the ice cream maker and process. At the end of the process add the chopped toasted almonds.
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