CINNAMON NUT CRUNCH
This is a favorite for the fall and winter holidays. Cinnamons and pecans in a rich vanilla.
Prepare a batch of
Ultimate Butter Pecan
(see recipe) Ice Cream, but use an additional 1/4 cup of brown sugar, and add 2 tablespoons of ground cinnamon to the base mix.
COCONUT
3 1/2 dl milk (may be lowfat)
2 1/2 dl cream
2 1/2 dl sweetened coconut syrup
1 tbsp fresh or dried grated coconut (optional) Stir everything together and pour in the ice cream maker. Freeze in the machine until stiff. The quantities are right for the popular Italian Caddy ice cream maker which makes about 1 pint.
COFFEE version 1
1 can sweetened condensed milk
1 C very strong coffee liquid
1/8 tsp salt
1 tsp vanilla
1 C heavy cream, whipped stiff
1 egg white, stiffly beaten
Mix the ingredients together in the order listed above and stir well. Freeze in a refrigerator tray until mushy or about 1 short hour. Scrape bottom and sides, and beat mixture until smooth. Return to refrigerator and freeze until firm, about 3 hours.
Comments: --------- I have mixed the ingredients together and just left it in a wide tupperware
dish in the freezer until frozen, without the extra beating and it was just fine. This ice cream is one of my favorites. It has a smooth texture and you can vary the intensity of the flavor by how strong you make the coffee. Personally, I like it strong and will make the coffee by mixing 1 cup of a good quality, freshly ground coffee with 1 cup of hot water and letting it steep for a few minutes. Then I strain out the coffee grounds with cheese cloth or a coffee filter.
COFFEE version 2
1 cup milk
1/4 cup ground coffee
1 cup sugar
3 large eggs, beaten
1/8 tsp. salt
1 Tbs. vanilla extract
3 cups half and half
Heat milk in a heavy saucepan over medium high heat. When bubbles form around the edges of pan, remove from heat. Stir in coffee and half the sugar. In a slow and steady stream, whisk hot mixture into bowl with beaten eggs, whisking constantly. Return to saucepan. Add remaining sugar and salt. Stir constantly over medium high heat 3-4 minutes until mixture is thickened. Stir in vanilla and 1 cup half and half and chill in refrigerator. Strain through a very fine sieve or cheesecloth. Add remaining half and half and freeze in an ice cream maker 20-30 minutes until frozen.
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