RACHAEL RAY'S ICE CREAM LATTE
I love the simplicity of this recipe. Warm coffee poured over vanilla ice cream. Looks great served in a clear glass mug. Yum!
Provided by Marie
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Pour coffee over ice cream in a mug.
Nutrition Facts : Calories 147.1, Fat 8, SaturatedFat 4.9, Cholesterol 31.7, Sodium 62.3, Carbohydrate 17, Fiber 0.5, Sugar 15.3, Protein 2.8
VANILLA ICE-CREAM LATTE
Steps:
- Add the coffee to the ice cream in the carton (or combine them in a mug). Stir to combine. Add ice, stir and enjoy.
ICED LATTE
Iced lattes can quickly evolve from summer indulgence to expensive habit. Try our speedy at-home version instead.
Provided by Martha Stewart
Categories Drink Recipes
Time 6h5m
Number Of Ingredients 3
Steps:
- Make ice cubes from one part cold-brew coffee concentrate and two parts water (to keep your drink from getting diluted). Fill a cocktail shaker with plain ice; add skim milk and sugar. Vigorously shake until foamy. (The sugar makes the milk thick and frothy -- you'll be amazed at how well this works.) Put the coffee ice cubes in a glass; add 1/4 cup cold-brew coffee concentrate. Strain foamed milk on top, and relish every sip.
MOCHA LATTE ICE CREAM
Make and share this Mocha Latte Ice Cream recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 50m
Yield 1 quart
Number Of Ingredients 10
Steps:
- Whisk together the first 4 ingredients in a large heavy saucepan.
- Gradually whisk in milk and whipping cream.
- Cook over medium heat, stirring constantly, 10-12 minutes or until mixture thickens slightly; remove from heat.
- Whisk egg yolk until slightly thickened.
- Gradually whisk about 1 cup hot cream mixture into yolk.
- Add yolk mixture to remaining cream mixture, whisking constantly.
- Whisk in vanilla bean paste.
- Cool 1 hour, stirring occasionally.
- Place plastic wrap directly on cream mixture, and chill 8-24 hours.
- Meanwhile, preheat oven to 350°.
- Bake pecans in a single layer in a shallow pan 8 minutes or until toasted and fragrant, stirring once halfway through.
- Cool completely (about 30 minutes).
- Pour chilled cream mixture into freezer container of a 1 1/2 quart electric ice cream maker, and freeze according to manufacturer's instructions.
- Before transferring ice cream to an airtight container for further freezing, stir in pecans and chocolate.
Nutrition Facts : Calories 3628.3, Fat 297.2, SaturatedFat 99.6, Cholesterol 560.4, Sodium 645.6, Carbohydrate 243.2, Fiber 30.7, Sugar 159.2, Protein 51.2
OATMEAL COOKIE LATTE ICE CREAM
I tried this ice cream flavor at Two Roosteres in Raleigh, NC and knew I had to come home and try to recreate it!
Provided by LauraF
Categories Ice Cream
Time 13h30m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with a silicone liner.
- Combine butter, sugars, and salt in a large bowl; beat with an electric mixer until creamy. Beat in egg until smooth. Stir in oats, flour, baking powder, baking soda, and cinnamon until evenly combined.
- Spread cookie dough onto the prepared baking sheet in a large rectangle, about 1/4 inch thick.
- Bake in the preheated oven until golden brown, 10 to 12 minutes. Remove baking sheet from the oven and allow to cool for a few minutes. Cut the rectangle into smaller squares while still soft. Let cool completely on a wire rack.
- Spread oats on a second baking sheet and bake in the preheated oven until toasted and fragrant, about 10 minutes. Set aside to cool.
- For the ice cream combine milk, cream, sugar, and salt in a saucepan. Bring to a simmer over medium heat, whisking until sugar is dissolved. Remove from heat and stir in ground coffee and toasted oats. Let cool for 30 minutes then refrigerate so flavors can infuse, 8 hours to overnight.
- Strain the ice cream base through a fine-mesh sieve set over a large bowl or measuring cup. Press the solids with a spatula to extract as much liquid as possible. Discard the coffee ground and oatmeal mash.
- Pour ice cream base into an ice cream maker and freeze according to manufacturer's instructions, 15 to 20 minutes.
- Meanwhile, break up oatmeal cookie pieces into smaller crumbles. Add about half of the crumbles near the end of the churning time.
- Pour ice cream into a freezer-safe container and freeze until firm, at least 4 hours. Top with remaining cookie crumbles when serving.
Nutrition Facts : Calories 419.9 calories, Carbohydrate 53.5 g, Cholesterol 86.9 mg, Fat 20.8 g, Fiber 2 g, Protein 6.8 g, SaturatedFat 12.3 g, Sodium 277.1 mg
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