Mocha Latte Ice Cream Recipes

Steps:

• In a large heavy saucepan, combine the sugar, cocoa, flour, coffee and salt. Gradually add milk and eggs; stir until smooth. Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and reaches 160°, about 15 minutes. Refrigerate until chilled. Stir in the remaining in the remaining ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Remove from the freezer 10 minutes before serving.

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.

Steps:

• Brew your Dunkin Donuts espresso shot first.
• Fill a tall glass with ice - leave about 2" from the top of the glass.
• Now fill the glass with 1 cup of ice cold whole milk.
• Then pour in your tablespoons of half & half or heavy cream.
• Now ad your 2 ounces or Starbucks brewed espresso shot over the milk and gently stir it up.
• Now drizzle the 2 tablespoons of chocolate syrup inside the glass.
• Now top with Redi-whip heavy whipped cream & drizzle a little more syrup on the top and there you have it the perfect Starbucks iced mocha latte.

Steps:

• Combine the Splenda Granular, cocoa, and coffee in a small bowl.
• Gradually whisk in boiling water, whisking until blended.
• Stir in 1 cup fat free half and half.
• Pour mixture into ice cube trays.
• Freeze 8 hours.
• Pour the remaining 1 cup half and half in blender.
• Gradually add frozen mocha cubes, blending until smooth.
• Serve immediately garnished with chocolate curls and frozen whipped topping.