Coffee Filbert Ice Cream Recipes

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COFFEE LIQUEUR ICE CREAM



Coffee Liqueur Ice Cream image

Provided by Alton Brown

Categories     dessert

Time 4h15m

Yield 1 1/2 quarts

Number Of Ingredients 8

3 cups half-and-half
1 cup heavy cream
8 egg yolks
9 ounces sugar
2 ounces coffee liqueur
2 tablespoons instant espresso powder
2 teaspoons vanilla extract
Liquid nitrogen

Steps:

  • Combine the half-and-half and heavy cream in a medium saucepan and bring to a simmer over medium heat, stirring occasionally. Remove from the heat and set aside. Whisk the egg yolks in a large mixing bowl until they lighten in color. Gradually whisk the sugar into the yolks until smooth.
  • Slowly ladle one-third of the hot dairy into the yolk mixture, whisking constantly. Return this mixture to the pot containing the rest of the dairy. Cook over low heat, stirring frequently, until the custard thickens slightly, enough to coat the back of a spoon and reaches 170 to 175 degrees F.
  • Wash the original mixing bowl. When the custard is ready, transfer to the bowl, whisk in the coffee liqueur, espresso powder and vanilla, and cool at room temperature for 30 minutes. Cover and refrigerate until the temperature drops below 40 degrees F, 3 to 4 hours.
  • Liquid nitrogen procedure: Pour the ice cream base into the bowl of a stand mixer fitted with the paddle attachment. Turn the speed to low. With the mixer running, slowly pour in the liquid nitrogen while counting to ten. Increase the speed to medium and mix for 1 minute. Serve immediately or store in freezer.
  • Ice cream maker procedure: Pour into a prepped ice cream maker and process according to the manufacturer's directions. Within 25 to 30 minutes the ice cream will attain a classic soft-serve consistency. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

CREAM FILBERTS



Cream Filberts image

"These cookies remind me of 'mothball candy' I used to buy with dimes Grandma gave me," remembers field editor Deanna Richter of Elmore, Minnesota.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 5 dozen.

Number Of Ingredients 13

1 cup shortening
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
3/4 cup whole hazelnuts
GLAZE:
2 cups confectioners' sugar
3 tablespoons water
2 teaspoons vanilla extract
Sugar

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the dry ingredients and gradually add to creamed mixture. , Roll heaping teaspoonfuls of dough into balls; press a hazelnut into each and reshape balls. Place 2 in. apart on ungreased baking sheets. , Bake at 375° for 12-15 minutes or until lightly browned. Cool on wire racks. In a bowl, combine the confectioners' sugar, water and vanilla until smooth; dip tops of cookies in glaze. Sprinkle with sugar.

Nutrition Facts : Calories 84 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 9mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

COFFEE ICE CREAM



Coffee Ice Cream image

This recipe only makes 1 pint. If you double the ingredients you can make a quart. Simple ingredients. I got this recipe out of a book called Homemade in the Kitchen.

Provided by mary winecoff

Categories     Frozen Desserts

Time 1h10m

Yield 1 pint

Number Of Ingredients 5

1 cup heavy cream
1/3 cup sugar
1/2 cup milk (I use whole)
1 teaspoon vanilla extract
1/2 cup extra strong brewed coffee, chilled

Steps:

  • In a medium bowl, whisk the cream and sugar until the sugar has dissolved completely and the mixture is frothy.
  • Add the milk, vanilla and coffee.
  • Whisk until blended.
  • Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.
  • Prepare the ice cream in an ice-cream maker according to manufacturer's directions.

Nutrition Facts : Calories 1170.2, Fat 92.5, SaturatedFat 57.6, Cholesterol 343.1, Sodium 153.6, Carbohydrate 79.4, Sugar 67.3, Protein 9

COFFEE ICE CREAM



Coffee Ice Cream image

I COMBINED two recipes - one for vanilla ice cream and the other for a special coffee sauce - to create this one. I serve it plain, just scooped into a dessert dish, so the mild, creamy coffee flavor can be enjoyed to the fullest. -Theresa Hansen, Pensacola, Florida

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 1-1/2 quarts.

Number Of Ingredients 8

1/4 cup sugar
1 tablespoon cornstarch
1 tablespoon instant coffee granules
2 tablespoons butter, melted
1 cup milk
1 teaspoon vanilla extract
1 can (14 ounces) sweetened condensed milk
2 cups heavy whipping cream

Steps:

  • In a large saucepan, combine the sugar, cornstarch, coffee and butter until blended. Stir in milk. Bring to a boil over medium heat; cook and stir until thickened, 2 minutes. Remove from heat; stir in vanilla. Cool completely. Stir in condensed milk. , In a large bowl, beat cream until stiff peaks form; fold into milk mixture. Pour into a 9-in. pan. Cover and freeze until firm, 6 hours.

Nutrition Facts : Calories 292 calories, Fat 20g fat (13g saturated fat), Cholesterol 73mg cholesterol, Sodium 87mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 4g protein.

COLD BREW COFFEE ICE CREAM



Cold Brew Coffee Ice Cream image

Coffee ice cream is my favorite flavor, and I wanted to see if I could use the cold brew technique to get pure coffee flavor in the base. I think it worked very well. I added chunks of ganache and cacao nibs after churning the ice cream. You can try any add-ins you like!

Provided by LauraF

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 18h45m

Yield 8

Number Of Ingredients 9

2 cups heavy cream, divided
¾ cup coffee beans, coarsely ground
1 cup milk
½ cup superfine sugar
3 tablespoons nonfat dry milk powder
1 teaspoon vanilla extract
2 tablespoons milk
2 teaspoons tapioca starch
2 tablespoons coffee-flavored liqueur (such as Kahlua®)

Steps:

  • Combine 1 cup cream and coffee in a container. Stir to combine; seal and let steep in the refrigerator, 8 hours to overnight.
  • Remove the cream mixture from the refrigerator. Line a fine-mesh sieve with cheesecloth and place over a medium saucepan. Strain the mixture, squeezing the cheesecloth to extract as much liquid as possible. Discard the cheesecloth and its contents.
  • Add remaining cream and 1 cup milk to the saucepan. Bring to a gentle simmer over medium-low heat. Stir in sugar, milk powder, and vanilla extract. Simmer until well combined, 3 to 4 minutes. Remove from heat. Whisk 2 tablespoons milk with tapioca starch. Stir into the hot ice cream base. Stir in coffee liqueur.
  • Cool ice cream base to room temperature, at least 20 minutes. Refrigerate, 4 hours to overnight.
  • Churn ice cream base in an ice cream maker according to manufacturer's instructions, about 20 minutes. Pack into a freezer-safe container. Freeze until firm, at least 6 hours.

Nutrition Facts : Calories 302.6 calories, Carbohydrate 20.4 g, Cholesterol 84.8 mg, Fat 22.7 g, Protein 3.6 g, SaturatedFat 14.2 g, Sodium 56.4 mg, Sugar 17.2 g

COFFEE ICE CREAM



Coffee Ice Cream image

Provided by Food Network

Categories     dessert

Time 25m

Yield 1 quart

Number Of Ingredients 6

2 cups heavy cream
2 cups whole milk
3/4 cup granulated sugar
2 tablespoons instant coffee granules
6 egg yolks
Chocolate curls, for garnish

Steps:

  • Combine the cream, milk, sugar, and coffee in a medium, heavy saucepan. Bring to a gentle boil over medium heat. Remove from the heat.
  • Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F. on an instant-read thermometer, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for 2 hours.
  • Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, transfer to an airtight container. Cover tightly and freeze until ready to serve. Garnish with chocolate curls.

COFFEE FILBERT ICE CREAM



Coffee Filbert Ice Cream image

A wonderful desert for coffee lovers. Although I haven't made this yet, I think it will be delicious with a rich chocolate cake! Prep time includes chilling time (2 hours) but not freezing time. Processing time is included with cook time. Recipe source: Bon Appetit (March 1980)

Provided by ellie_

Categories     Frozen Desserts

Time 2h30m

Yield 1 quart

Number Of Ingredients 8

1 1/2 cups milk
1 cup filberts, toasted, skinned and ground (hazelnuts)
5 egg yolks
3/4 cup sugar
2 cups whipping cream
1 tablespoon instant coffee
1 teaspoon vanilla
1 cup filberts, toasted and chopped

Steps:

  • In a saucepan over medium low heat combine milk and ground filberts, stirring occasionally until mixture comes to a boil. Remove from heat.
  • While milk is heating, beat yolks and sugar together.
  • After milk comes to a boil, strain a small amount into yolk/sugar mixture and stir to combine. Strain remaining milk into yolks, blending throughly. Discard solids.
  • Return all to saucepan and bring to a boil over medium heat. Add cream, coffee and vanilla. Remove from heat.
  • Chill until cool (2-4 hours).
  • Process in an ice cream maker according to manufacturer's directions. Add the chopped filberts near the end of processing time.
  • Freeze solid before serving.

Nutrition Facts : Calories 4424, Fat 373.9, SaturatedFat 137.3, Cholesterol 1647.4, Sodium 399.3, Carbohydrate 230.9, Fiber 26.2, Sugar 163.1, Protein 74.9

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