Old Fashioned French Vanilla Coffee Ice Cream

Feel free to use just about any kind of coffee grounds here, but I think the vanilla flavor tastes right at home in this custard-based – meaning it contains egg yolks – ice cream. I’ve seen similar recipes for coffee ice cream in which the cream is steeped with whole coffee beans, but I think using grounds, and then straining them, gives the ice cream a much fuller coffee flavor.

For an unforgettable summer dessert, serve this in small, chilled bowls with a warm chocolate sauce (see Warm Mocha Sauce), plain shortbread cookies, and coffee – naturally. Homemade ice cream can freeze up pretty firm if you make it several hours ahead, so if that’s the case just soften it slightly by transferring it to the refrigerator 15 to 30 minutes before serving.

 

1 1/2 cups heavy cream or whipping cream
1 1/2 cups light cream or half-and-half
3/4 cup sugar
2 level tablespoons ground coffee
4 large egg yolks
1 teaspoon vanilla extract

 

 

1. Combine the heavy cream, light cream, sugar, and ground coffee in a medium-size saucepan. Stir over medium heat for several minutes, without boiling, until the sugar dissolves. Cover and set aside to steep for 15 minutes.

2. Line a sieve with cheesecloth and strain the cream through it. The cheesecloth will catch most of the grounds, but don’t be concerned if some of the fine flecks make their way through.

3. Stir the egg yolks in a medium-size bowl. Gradually stir about 1 cup of the warm cream into the yolks, then transfer the yolk mixture and the remaining strained cream back to the saucepan. Gently heat the coffee custard over medium-low heat – stirring virtually nonstop – until it is thick enough to coat a spoon, about 5 minutes. Do not boil. 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.

Makes 6 to 8 servings

 

Hot Mocha Sauce:

1 tbs almond oil

1 3/4 cups milk
4 eggs

1/4 cup strong brewed coffee
1/3 cup granulated sugar 

 

In a saucepan, melt the butter and chocolate. Stir in the coffee, corn syrup, sugar and salt. Bring the mixture to a boil. Boil the sauce gently, without stirring, until thick and smooth, about 10 minutes. Stir in the vanilla. Serve hot. Yield: 1 cup

Technorati Tags : coffee, recipes

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Cappuccino Ice

3 cups prepared strong coffee, made at least partially with dark roast "espresso" coffee
1 cup half-and-half
1 cup granulated sugar
1. Combine ingredients in a saucepan and set over medium heat. Stir constantly until the mixture is about to boil
and all the sugar is dissolved. 2. Cool to room temperature, pour into a shallow pan (an 8-inch square cake tin is
ideal), and freeze. 3. The mixture will take from 3 to 6 hours to freeze and, because of its relatively low sugar
content, will be very solid. To serve, set in refrigerator for 30 minutes to temper the texture slightly.

 

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Coffee And Chicory

Around the Campfire (cold) 4 servings

6 tablespoons Louisiana coffee grounds (with chicory)
3 cups cold water
4 teaspoons sugar
1 orange
1 lemon
couple dozen cloves
four cinnamon sticks broken in half
8 oz. brandy

Pour 2 cups of the water into a pan, and place over fire
Peel orange and lemon, trying to keep the peeling in large
pieces.
Stick cloves into peelings
When water is boiling, add coffee and allow to boil for 5
minutes.
Remove from fire, and add last cup of water
In a second pan place peelings and sugar, heat until sugar is
melted.
Remove from fire, strain coffee into second pot
Add brandy, stir and serve

C.D.M Coffee and Chicory Full Strength 2 LB

Cafe Brulot (hot)

3 cups Louisiana coffee (with chicory)
1/2 cup orange flavored liquor
1/4 cup brandy
1 tablespoon brown sugar
1 cinnamon stick
5 whole cloves
1 orange rind - slivered thinly
1 lemon rind - slivered thinly

Place sugar, cinnamon, cloves and rinds in a skillet, heat until
sugar begins to dissolve.
Add orange liquor and brandy, continue to heat
When hot, fill a metal ladle with liquid, and carefully ignite.
Carefully add back to skillet, to ignite liquid in skillet.
After Flame goes out, add coffee.
Continue to heat
When hot, serve.

Cafe Mexicano (hot)

8 cups water
1 cup coffee beans (ground regular)
1/3 cup dark brown sugar (packed)
1/2 oz. backing chocolate (chop fine)
1/2 cup coffee liquor
1/4 cup brandy
1 teaspoon vanilla
1 cinnamon stick
2 cloves

Place water, sugar, chocolate, cinnamon and cloves into saucepan.
Simmer uncovered for 15 minutes.
Remove from heat.
Stir in coffee, liquor and brandy, let stand for 5 minutes.
Stir in vanilla Strain (to remove coffee grounds) Serve

Fair Trade Coffee: Central American Beneficio
This Fair Trade Coffee benefits more than 2,300 small coffee growers and their families.
Most of these small producers are Mayan ancestors and they dedicated their productions in memory of their ancestors by continuing to grow and harvest their coffee in harmony and religious respect for the environment. Times are difficult for these farmers due to the low prices of coffee. Social and economic development has been almost impossible. They have now formed an association of small coffee producers in order to provide support to the cooperative to overcome the problems of coffee production, administrative development and to export fair trade coffee.

Fair Trade coffees assist farmers with things such as commerical services, credit and training to increase the management and productive capacity of its affiliates and of the men and women involved in this development project.
The coffee is Certified Organic Shade Grown by The Organic Crop Improvement Association (OCIA) as well as being a fair trade coffee.
Beneficio is produced under shade trees. The beans are hand picked and processed by the coffee growers themselves, to be finally dried under the sun.
This brew will produce an exquisite aroma, a good and abundant body, and an enduring and pleasant acidity.
fair trade

Green Tea Recipe

Green Tea Punch

½ pint green tea
6 ounces of sugar
½ pint of orange squash
4 tbsps lemon juice
2 small bottles of ginger ale
1 large bottle of lemonade
1 orange slicedPut the hot tea in a bowl, add sugar and stir until dissolved.

Add the orange squash and lemon juice and strain.

Chill.

Just before serving, mix in the ginger ale, lemonade and orange slices.

Makes enough to serve 12 people.

Party Coffee Recipes

For a nice change in the morning you might want to try an orange spiced coffee.

Use the regular amount coffee but add a teaspoon of fresh,
grated orange peel (use the rest of the orange for slices),
1/2 teaspoon cinnamon,
1/4 teaspoon nutmeg and
five whole cloves.

Add everything together and brew the coffee.
Place a slice of orange at the bottom or your cup.
Pour in the coffee and add sugar and cream to taste.
If you're not worried about calories, top the coffee with whipping cream.
A sprinkle of ground nutmeg and cinnamon can be added.
This is a great coffee to serve at a brunch.

For another different morning brew there's New Orleans Style Coffee -

Use a dark roast and add chicory or pick up a blended mix at a coffee shop.
Serve it with equal amounts of warmed milk.
Cafe Au Laite is the same recipe without the chicory.
You might also add a festive note with homemade espresso at brunch, or as part of a special after-dinner dessert.

Here's more:
*******
These mixed coffee drinks are best served in glass "cups" or 12 oz. wine glasses - but if you don't have glasses with handles, don't serve in regular glasses - they do get hot!
A mug will do. Preheat the glass or mug with hot water.
If you pour hot coffee into a glass that is not preheated, it will break.

Irish Coffee

1 teaspoon of sugar
1 jigger of Bushmills Irish Whiskey or
1 1/2 jiggers Bailey's Irish Cream
2/3 cup of coffee
1/4 cup of heavy cream, lightly whipped
Ground cinnamon

Add the hot coffee with the teaspoon of sugar and stir.
Add the alcohol, and top with the whipping cream.
Sprinkle lightly with cinnamon.
Do not stir.
Strong coffee's are best for this recipe. Ask your guests if they want cinnamon before you add it. Some people don't like the spice and it will ruin the taste of the coffee for them.

Mint Cocoa Coffee

1 jigger of chocolate mint liqueur
Dash of shaved chocolate
Whipping cream (if desired)
Regular coffee

Brew your regular coffee, add the jigger of liqueur.
Add some whipping cream if desired and sprinkle with shaved chocolate.

Coffee doesn't have to be meal time related.
Try these for refreshing cool drinks any time of the day...

Coffee Milkshakes

1 pint of coffee ice cream
1 cup cold coffee
4 to 6 scoops vanilla ice cream

Make sure you start out with your coffee ice cream very cold.
If it's too soft, you'll have an iced coffee instead of a milkshake.
Spoon the coffee ice cream and coffee into a blender.
Blend on high until the mixture is creamy and smooth.
Pour into tall glasses, adding a scoop of the vanilla ice cream to each glass.

Frosty Mochas

1 cup of freshly brewed coffee
1 pint of vanilla ice cream, softened
6 tablespoons of chocolate syrup
1 cup cold coffee

Blend hot coffee and chocolate syrup in blender.
Blend until smooth.
Cool the mixture to room temperature.
Pour the mixture into a medium bowl.
Add the softened ice cream and cold coffee.
With a rotary beater, beat until smooth.
Spoon into tall glasses and serve immediately.

If you're worried about kids—or yourself—and caffeine, you can always substitute decaf and have just as tasty a treat!
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About the Author...Margaret Chiffriller is one of the founders of the Chiff.com Directory, a guide to the best pop-up free, content rich sites on the Web... and the Chiff Local e-Biz Directory, created especially for businesses searching for a fast, affordable way to get found online.
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