May. 17th, 2010

thesoupfairy: (coffee 2)
So, on Wednesday I bought an ice cream maker at the thrift store. I ♥ this little contraption. It's easy to use, works like it says it does, and lets me experiment to my heart's content. Plus, while some folks might dislike the fact that it will only make a quart of ice cream at a go, that's perfect for my little family.

The batch I made last night took a little longer to freeze - I returned it to the freezer in the bowl overnight and it was done this morning, but last night it was about the consistency of a thick slush.

Cappuccino Chocolate Ice Cream

Rich, creamy, and delicious. Needs no dressing up, at all.

Prep: 5 minutes
Freeze: 20 minutes
Makes: 1 pint

  • 1 egg

  • 1/2 cup sugar

  • 1 cup heavy cream

  • 1/4 cup milk

  • 1 teaspoon vanilla extract

  • 1/2 cup strong coffee or espresso, refrigerated until cold

  • 1/2 chocolate bar, grated or chopped as you like (you could easily use chocolate chips here)


Using an electric mixer, combine egg and sugar until thick and cream-colored. Add cream, milk, vanilla, and coffee. Add to your ice cream maker and process according to directions, adding chocolate after ice cream has begun to freeze and thicken (so the chocolate won't all end up on the bottom).

Soooooo yummy.
thesoupfairy: (Default)
The Soup Fairy

October 2012

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