Today, I have a delicious recipe for you, coffee Liqueur Ice Cream. I know this recipe follows a period when I was absent form food world. I am sorry for the very brief hiatus, but sometimes you just need to take a holiday from the holiday if you know what I mean lol! So, let’s pick up where we left off shall we..
I had one last coffee recipe for “Coffee Week” but was not able to post since I had some urgent business to attend to, so here it is for you to enjoy.
A Tempting Coffee Liqueur Ice Cream
Since I had a whole lot of Mokatika (Angostura Coffee Liqueur) remaining from the Mocha Cake I did not want it go to waste….as if lol! hahaha! So, instead of inviting some friends for a drink, I decided to do an exquisite coffee liqueur flavoured ice cream that would really make you feel happy inside.
This coffee liqueur ice cream recipe, to me, is really poetry in motion. The pastelle hue of the ice cream punctuated with alcohol is an ice cream and alcohol lovers dream. Who says you can’t enjoy both worlds?
Anyhow, follow the recipe step by step and you’ll have an ice cream that will have everyone wanting more and feeling somewhat *read slowly in a semi high drawl* calm and collective in a ….nice …..happy….way *hic* lol!
OK enough fooling around 🙂
Instead of the basic custard base as in the coconut ice cream recipe, I opted to use another base using Cream so you all would be exposed to the variety of ways of making ice cream. You would also notice that the technique of making the ice cream is a bit different as well. Instead of the normal ice cream machine or ice cream pail, I used a freezer technique that I learnt from David Lebovitz.
This idea for the ice cream all stemmed from a question that I played with in my mind for some time…How would you make ice cream from scratch without the use of an ice cream machine?
Well here are the results of my delicious experiment: a coffee liqueur ice cream, made from a cream base that you can make using only a freezer and a little elbow grease and patience.
Here’s Coffee Liqueur Ice Cream Recipe.
1200g cream *
1 cup sugar
1/4 tsp. salt
2/3 cup coffee liqueur
* We got our cream ( Nestle Cream see picture below) in 300g tins so that would be 4 tins.
It will take about 2 – 3 hours to make the ice cream this way depending on how cold your freezer is but if you’re liming it’s all fun…..And no one’s arm will be hurting them 🙂
So, that’s it for another wonderful and definitely delectable post …Now you have no excuse to make ice cream 🙂
See you soon with another recipe. Before I go I would like to encourage you all to like my posts, leave comments, tweet, bookmark and spread the good news.
Ah gone. 🙂