After one load of house guests are back on the road to Michigan...the next group will be arriving from St. Pete on their way to Holland, MI for the summer. I am half way between Michigan and Florida so I-75 gets a workout this time of year!
OK...need something for dessert tonight. Going to get the grill cranked up for burgers. A big garden salad and sweet potato fries are so easy in the oven. It will be a fun day.
On to the dessert....Espresso Ice Cream!
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Espresso Ice Cream
Ice Cream
1/2 c espresso; freshly brewed and cooled
2 1/2 c half and half
1/2 c sugar; or Splenda
1 ts vanilla
pinch salt
1/4 c dark chocolate mini bits
Kahlúa; as desired
Brew espresso and cool to room temperature.
Mix espresso, half and half, sugar, vanilla and salt together. Stir to dissolve sugar.
Freeze per ice cream maker directions. I use a Cuisinart Ice Cream maker and the time should be about 20 minutes.
Just about the time the ice cream is finished, I add the mini chocolate bits. Do not use regular size chocolate chips, just the mini size. I prefer Hersey Special Dark Chocolate Bits found in the baking section.
Also, if desired, a couple of "shots" of Kahlúa add a nice flavor. I add at the end of the freeze cycle.
Notes: ©WHStoneman
Yield: 4 servings
** Exported from Now You're Cooking! v5.88 **
Espresso Ice Cream
Ice Cream
1/2 c espresso; freshly brewed and cooled
2 1/2 c half and half
1/2 c sugar; or Splenda
1 ts vanilla
pinch salt
1/4 c dark chocolate mini bits
Kahlúa; as desired
Brew espresso and cool to room temperature.
Mix espresso, half and half, sugar, vanilla and salt together. Stir to dissolve sugar.
Freeze per ice cream maker directions. I use a Cuisinart Ice Cream maker and the time should be about 20 minutes.
Just about the time the ice cream is finished, I add the mini chocolate bits. Do not use regular size chocolate chips, just the mini size. I prefer Hersey Special Dark Chocolate Bits found in the baking section.
Also, if desired, a couple of "shots" of Kahlúa add a nice flavor. I add at the end of the freeze cycle.
Notes: ©WHStoneman
Yield: 4 servings
** Exported from Now You're Cooking! v5.88 **
Bon Appétit
and
Enjoy YOUR Wonderful World!
3 comments:
Goodness, that sounds like some good stuff!! It's definitely been ice cream weather down here on the Gulf Coast for sure.
Thanks so much for stopping by to say hello. Have a great week!
Ooooh that sounds heavenly!
Thanks for your comment about dieting not being about deprivation! Yes, I just need to get used to it...
Happy Memorial Day weekend!
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