BAILEYSANDREG; HAZELNUT AND COFFEE
Steps:
- Combine in a mug.
- Garnish with whipped cream.
ICED HAZELNUT COFFEE COOLERS
Serving coffee shop coffee coolers at home is easy. Here's the secret.
Provided by By Betty Crocker Kitchens
Categories Beverage
Time 3h10m
Yield 12
Number Of Ingredients 7
Steps:
- In medium bowl, mix coffee, creamer, water and 1/4 teaspoon cinnamon, stirring until coffee is dissolved.
- Pour into 2 ice-cube trays. Freeze at least 3 hours or until hardened. Transfer cubes to plastic storage container or bag.
- For each serving, place 2 coffee cubes, 2/3 cup milk and 4 water ice cubes in blender. Cover and blend on high speed about 20 seconds or until blended and slightly slushy. Pour into glass. Top with dollop of whipped cream and sprinkle of cinnamon.
Nutrition Facts : Calories 165, Carbohydrate 19 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 95 mg
BAILEYS ICED COFFEE
Do you like your coffee iced? Then we have a treat for you, and this one involves ice cream!
Yield 2
Number Of Ingredients 0
Steps:
- STEP ONE Whizz the Baileys in blender with the ice-cream and milk. STEP TWO Whip the cream until it holds its shape. STEP THREE Fill two tall glasses with ice. Pour in the Baileys mixture, then the cooled coffee. STEP FOUR Dollop on the whipped cream, then drizzle the melted chocolate lovingly over it. Sprinkle with chopped nuts and biscuit, and voila, the perfect coffee cool down.
COFFEE BAILY'S HAZELNUT ICE CREAM
Categories Dessert
Number Of Ingredients 11
Steps:
- In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes. Stir in the hazelnuts and coffee beans. Cover, remove from the heat, and let sit for 1 hour. Taste and let sit longer if you want a stronger flavor. Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl. Rewarm the cream mixture over medium-high heat until tiny bubbles begin to form around the edge of the pan, 1 to 2 minutes. In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling. Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175 degrees to 180 degrees F at this point. Don't let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath. Press firmly on the hazelnuts and coffee beans in the strainer with the spatula to extract as much flavor as possible. Stir in the melted chocolate and cocoa powder. Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer's instructions. Fold the marshmallow Fluff into the just-churned ice cream, transfer to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.
BAILEYS ICED COFFEE
Baileys and ice cream is a hard-to-beat dream team. Pile into coffee for an indulgent summer treat.
Provided by Baileys
Categories Liquer
Yield 2
Number Of Ingredients 9
Steps:
- Whizz the Baileys in blender with the ice-cream and milk.
- Whip the cream until it holds its shape.
- Fill two tall glasses with ice. Pour in the Baileys mixture, then the cooled coffee.
- Dollop on the whipped cream, then drizzle the melted chocolate lovingly over it. Sprinkle with chopped nuts and biscuit, and voila, the perfect coffee cool down.
BAILEYS IRISH CREAM ICE CREAM
Mmmm! I've always loved Hagen Daazs' Baileys ice cream, and when I found a deal on an ice cream maker, this was a recipe I needed to try! Modified from a recipe I found here that needed tweaking.
Provided by MummaKat
Categories Ice Cream
Time 35m
Yield 1 tub
Number Of Ingredients 7
Steps:
- Whisk eggs for 2 minutes until light and frothy.
- Add the sugar a little at a time whisking thoroughly until combined in between each addition.
- Whisk in the cream, milk, Baileys, instant coffee, and hot chocolate powder until combined.
- Pour the mixture in an ice cream maker and process until it begins to firm, according to your maker's directions.
- Serve immediately, or pack in a container and freeze.
Nutrition Facts : Calories 2035.2, Fat 113.7, SaturatedFat 67.2, Cholesterol 740.8, Sodium 700.9, Carbohydrate 225.9, Fiber 2.1, Sugar 208.6, Protein 35
HAZELNUT ICED COFFEE
I make these all the time. I have tried this with different flavors of the liquid non-dairy coffee creamer and haven't found a flavor I didn't like so far. Because the fat will add up fast in this because of the amount of creamer, I opt for the fat free kind, and don't really see a big difference in the flavor. Sometimes I also put 1/4 c of the full fat, and 1/4 of the fat free and mix together. It really just depends on what I have on hand. This is easy to change around to your liking.
Provided by KaraRN
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Put ice in glass.
- Pour in cold coffee.
- Pour in Hazelnut liquid Coffee-Mate.
- Stir.
- Add whipped cream if desired.
- Enjoy.
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