Categories: Ice Cream
Ingredients
- 1/2 c. coffee, cooled
- 2 c. heavy cream
- 1 can (14 oz.) Sweetened Condensed Milk
- 1/2 tsp. vanilla
- caramel
- Caramel Swirl:
- 14 caramel square candies
- 4 Tbsp. heavy cream
Directions
-
Caramel Swirl:
-
Melt caramels and cream in a bowl in the microwave, stirring every 30 sec. until completely melted.
-
In a stand mixer whisk the coffee, cream, sweetened condensed milk and vanilla extract until light and fluffy (about 7-10 minutes)
-
Pour 1/4 of the ice cream into an 8 cup plastic storage container, drizzle 1/4 of the caramel over the ice cream. Continue layering with ice cream and caramel until you finish with a swirl of caramel on the top.
- This Blog Linked From Here
-
This Blog
-
Linked From Here
-
.
-
Loading…
-
Tuesday, May 31, 2011
-
‘Too Good for Words’ Ice Cream Sandwich
-
Some days I am just ON. Everything I touch turns to gold. Or at least everything I touch in the kitchen. This was one of those days.
-
Thank goodness for those days because some days I am just OFF. Everything I touch turns to poop. No really, I have made some real douzies.
-
But then I make these cookies. And this ice cream. And it’s like all my past failures are forgotten.
-
You know you’ve made an amazing recipe when everyone; boys, girls, kids, adults, dogs, cats, EVERYONE, moans and sighs while they eat it. Um ya, this is ‘moan worthy.’
-
The best part about the ice cream: you don’t need an ice cream maker.
-
Did you hear that?
-
My new favorite ice cream, in the whole world, DOESN’T require an ice cream maker. Like I said, gold, this is pure gold.
-
We turned these into ice cream sandwiches. Now you might be thinking: that’s a lot of flavors going on. chocolate, hazelnut, coffee, caramel. And ya, it is. But once you have a bite of the ice cream sandwich you’ll feel like they are meant to go, like peanut butter and jelly, or macaroni and cheese. A match made in heaven.
-
We gobbled this up so fast I didn’t get a chance to take pictures of the final ice cream sandwich. Oh well, next time, because there WILL be a next time!
-
Chocolate Hazelnut Cookies
-
Makes 3-4 dozen cookies (depending on the size, obviously)
-
1 1/4 cups white sugar
-
2 sticks unsalted butter
-
3 egg yolks
-
2 teaspoons vanilla extract
-
2 1/3 cups all-purpose flour
-
1/4 cup coco powder
-
1 teaspoon baking soda
-
1/2 teaspoon cream of tartar
-
1/4 teaspoon of salt
-
2 cups chopped hazelnuts (I toasted mine first, it’s just a taste preference)
-
Directions
-
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or a silpat mat.
-
Cream together butter and sugar until it is nice and creamy. Mix in 1 egg yolk at a time and vanilla extract. Add flour, baking soda, cocoa powder, cream of tarter, and salt until cookie dough is completely mixed.
-
*Be sure to scrape down the bowl to be sure everything is mixed.
-
Using a medium scoop, scoop dough and plop it into a pile of chopped hazelnuts.
-
Quickly roll it around to coat the entire ball and put it in the cookie sheet.
-
Bake for 12-14 minutes until the cookie has flattened.
-
*Don’t over bake or they will get crunchy.
-
Remove from oven and allow cookies to cool on the cookie sheet for 5 minutes. Then finish cooling on a wire rack. They will store in an air tight container for up to 4 days.
-
I love these cookies because they are perfectly crispy on the outside, soft in the center and they hold up to dunking in milk OR using for an ice cream sandwich.
-
Caramel Latte Ice Cream
-
1/2 cup left over strong coffee, cooled (I added extra instant coffee to mine to get it REALLY strong)
-
2 cups heavy cream
-
1 can (14 oz) fat free Sweetened Condensed Milk
-
1/2 teaspoon vanilla extract
-
caramel
-
Caramel Swirl
-
14 caramel square candies
-
4 tbsp heavy cream
-
Melt caramels and heavy cream on a bowl in the microwave, stirring every 30 seconds until completely melted.
-
Instructions
-
In a stand mixer whisk the coffee, cream, sweetened condensed milk and vanilla extract until light and fluffy (about 7-10 minutes)
-
Pour 1/4 of the ice cream into an 8 cup plastic storage container, drizzle 1/4 of the caramel over the ice cream. Continue layering with ice cream and caramel until you finish with a swirl of caramel on the top.
-
Cover and freeze for at least 6 hours or until firm.