CAFE CON LECHE ICE CREAM
Make and share this Cafe con leche ice cream recipe from Food.com.
Provided by Tampa Red
Categories Frozen Desserts
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Brew the espresso.
- Put brewed espresso into bowl along with other ingredients and mix gently until the condensed milk is incorporated fully.
- Put this mix into the ice cream maker and process for 25 minutes.
- Transfer soft set ice cream to a freezer-appropriate container and freeze at least 1 hour before serving.
CAFE CON LECHE
Provided by Bobby Flay
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- Bring milk to a simmer in a medium saucepan. Fill large coffee cups halfway with espresso and fill to the top with some of the hot milk. Add sugar, if desired. The ratio of espresso to milk is 1 to 1.;
CAFE CON LECHE SHAKE
Steps:
- Place espresso, sweetened condensed milk, whole milk, coffee liqueur, and ice cream in a blender and blend until smooth. Pour into 2 tall glasses and top with a dollop of whipped cream, a few chocolate covered espresso beans, and chocolate shavings.
CAFE CON LECHE MILKSHAKES
A great way to have your ice cream. From Bobby Flay. Simple syrup is equal amounts of sugar and water combined and cooked over medium-low heat until sugar has dissolved and the mixture is clear.
Provided by susie cooks
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine the milk, coffee, ice cream, simple syrup and liqueur in a blender.
- Blend until smooth.
- Pour in tall glasses and top with a few chocolate covered espresso beans.
CAFé CON LECHE AND CHOCOLATE CHEESECAKE
Categories Cake Coffee Liqueur Food Processor Mixer Cheese Chocolate Dairy Dessert Bake Cream Cheese Chill Party Sour Cream Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 22
Steps:
- For topping:
- Mix all ingredients in bowl. Press down on edges of cheesecake to even. Spoon topping over cheesecake. Bake 10 minutes. Transfer cheesecake to rack. Run small sharp knife around crust sides to loosen. Cool completely. Cover and chill overnight.
- For garnish:
- Dip spoon into melted chocolate. Wave from side to side over cheesecake, creating zigzag lines. Release and remove sides of springform pan. Spoon whipped cream into pastry bag fitted with large star tip. Pipe rosettes of cream around cake edges. Top with coffee bean candies if desired.
- For crust:
- Finely grind cookies, sugar and espresso powder in processor. Add chocolate and chop finely. Add butter and blend until moist crumbs form. Press crumbs onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
- For filling:
- Preheat oven to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until well blended. Combine coffee liqueur and espresso powder in small saucepan. Stir over low heat until coffee dissolves. Mix in vanilla. Add to cheese mixture and beat until smooth. Add eggs 1 at a time, beating just until combined. Pour filling into 2 bowls, dividing evenly. Melt chocolate in top of double broiler over simmering water, stirring until smooth. Stir chocolate into filling in bowl. Pour coffee filling into crust. Bake until partially set and crust forms on filling, about 25 minutes. Carefully spoon chocolate filling over coffee filling. Bake cheesecake until set on edges but center 2 inches still move slightly when pan is shaken, about 30 minutes. Transfer cheesecake to rack and cool 20 minutes. Maintain oven temperature.
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- Pour the hot espresso over the sugar and salt in a sauce pan over medium heat. Stir to dissolve the sugar. Add the cream and stir again. Lightly whisk the egg yolks and slowly pour them into the espresso mixture, whisking constantly.
- Stir constantly while warming the mixture over medium heat. Continue stirring until the mixture thickens slightly and coats the back of a spoon, this should take about 10 minutes. Combine the half and half and vanilla in a medium size glass bowl and pour the warm mixture into the cream. Stir to combine and then place in the refrigerator.
- Chill for at least 6 hours, preferably overnight, before freezing according to your ice cream maker's directions. Serve immediately for soft-serve ice cream or store in an airtight container and freeze for a couple of hours for a firmer ice cream. Serve with Chocolate Sauce if desired. Enjoy!
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- Café Con Leche. This recipe from a couple cooks is a twist on the traditional scalded milk recipe mentioned above. Instead of the scalded milk, it uses steamed or frothed milk.
- Mexican Café Con Leche. A Mexican take on a Café Con Leche, using evaporated milk, some vanilla and a sprinkle of cinnamon to create this tantalizing morning drink.
- Whipped Café Con Leche. Also haling from Mexico, this recipe incorporates whipped or Dalgona-style coffee in the drink. What is great about this recipe is that you can use instant coffee granules.
- Iced Hazelnut Mocha Café Con Leche (Dairy-Free) This dairy-free, iced and hazelnut infused variation on the regular Café Con Leche, is a drink that will impress and satisfy anyone that you make it for.
- Café Con Leche Sauce. Looking for the perfect accompaniment to your brownies or other desserts? Well look no further than this Café Con Leche Sauce. Using condensed milk, rum, heavy cram and dark Cuban coffee to create it, it is a showstopper to have as part of your dessert (or eaten on its own) and is super easy to make.
- Café Con Leche Flan. Another stellar recipe using Café Con Leche, is this flan, which has all the flavor of the Spanish drink in every bite. As a bonus, it also uses instant coffee and is only 200 calories per serving.
- Café Con Leche Ice Cream. This rich and creamy ice cream is a great dessert to make if you are experimenting with your ice-cream machine. It uses a cup of brewed espresso and a lot of cream and sugar to achieve the same flavor profile present in a regular Café Con Leche.
- Café Con Leche And Chocolate Cheesecake. Another winning dessert using Café Con Leche as an inspiration. The cream cheese is mixed with coffee liqueur, espresso powder, bittersweet chocolate and a bunch of sugar and eggs which is mixed together and piled on top of a base of crushed chocolate wafer cookies.
- Café Con Tres Leches Cake. A coffee-flavored take on the traditional three milk cake, it takes a great middle ground between a Mexican tres leches cake and an Italian tiramisu, in terms of flavor and texture.
- Café Con Leche Overnight Oats. Since taking the world by storm, overnight oats has become a regular at home breakfast staple for a lot of people. Combined with the Spanish breakfast of choice, you have a winner of a meal.
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