Coffee Recipes

Coffee Recipes


Molten Lava Cake with Coffee




Coffee Butter Almond Ice Cream

Servings

Makes about fourteen 1/2-cup servings

Ingredients
  • 4 tablespoons unsalted butter
  • 1 cup slivered almonds, roughly chopped
  • 1 teaspoon kosher salt
  • 1-1/2 cups whole milk, chilled
  • 1-1/8 cups granulated sugar
  • 3-5 tablespoons Island Moon Coffee Espresso Roast  (to taste)
  • 3 cups heavy cream
  • 2 teaspoons almond extract
  • 1 teaspoon pure vanilla extract
Instructions
  1. Melt the butter in a 10-inch skillet. Add the slivered almonds and kosher salt.
  2. Cook over medium-low heat until almonds are toasted and golden, stirring frequently, about 4 to 5 minutes. Remove from the heat, strain (the butter will have an almond flavor; can be reserved for another use). Chill the nuts.
  3. In a medium mixing bowl, use a hand mixer on low speed to combine the milk, granulated sugar and espresso until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream and extracts.
  4. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Add the chopped nuts to the mixture during the last 5 minutes of freezing. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
  5. For Coffee Ice Cream, omit the toasted buttered almonds, if desired; add 1 tablespoon Kahlua® or other coffee liqueur to the mixture. Kahlua® is a registered trademark owned by the Kahlua Company.
Nutritional information per serving:
calories 98 (68% from fat) • carb 1g • protein 6g • fat 7g • sat fat 2g • chol 214mg • sod 174mg • calc 25mg • fiber 0g



Coffee Latte Frozen Yogurt

Servings

Makes about fourteen 1/2-cup servings

Ingredients

  • 1 cup whole milk
  • 1 packet plain gelatin
  • 1/2 cup granulated sugar
  • 3 tablespoons Island Moon Coffee Espresso Roast
  • 1 quart (about 31/2 cups) lowfat vanilla yogurt
  • 1/2 cup half-and-half (can use fat-free)

Instructions

  1. Place milk in a 2-quart saucepan; sprinkle with gelatin and let stand 1 minute.
  2. Heat milk and gelatin and stir until smooth. Stir in sugar and espresso powder; cook until sugar is dissolved.Transfer to a medium bowl and cool. Add yogurt and half-and-half, stir until completely blended. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The frozen yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer the frozen yogurt to an airtight container and place in freezer for about 2 hours.
  3. Remove from freezer about 15 minutes before serving.

Nutritional information per serving:

calories 98 (68% from fat) • carb 1g • protein 6g • fat 7g • sat fat 2g • chol 214mg • sod 174mg • calc 25mg • fiber 0g

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