Coffee Molasses Ice Cream With Molasses Glazed Pecans Recipes

COFFEE-MOLASSES ICE CREAM WITH MOLASSES-GLAZED PECANS

Steps:

• Bring 2 cups cream and milk to boil in heavy medium saucepan. Remove from heat. Whisk egg yolks, molasses and sugar to blend in large bowl. Gradually whisk in hot cream mixture. Return mixture to saucepan and stir over medium-low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 12 minutes; do not boil or mixture will curdle. Remove from heat. Mix in instant coffee and remaining 1 cup cream. Refrigerate coffee custard until well chilled. (Can be prepared 2 days ahead.)
• Process coffee custard in ice cream maker according to manufacturer's instructions. Freeze custard mixture until firm. (Coffee-molasses ice cream can be prepared 1 week ahead.)
• Position rack in center of oven and preheat to 350°F. Butter large cookie sheet. Line another large cookie sheet with waxed paper. Combine molasses, sugar and salt in heavy medium saucepan. Boil 1 minute. Remove from heat. Add pecans and stir to coat well. Spread pecans on buttered cookie sheet. Bake until pecans are just beginning to brown, about 10 minutes. Immediately transfer pecans to waxed paper-lined cookie sheet and separate with 2 forks. Cool completely. (Molasses-glazed pecans can be prepared 1 week ahead. Store at room temperature in airtight container.)
• Scoop coffee-molasses ice cream into dishes. Top with molasses-glazed pecans and serve immediately.

COFFEE ICE CREAM WITH CARAMELIZED PECANS

Steps:

• Heat the milk and sugar to the boiling point. Remove from the heat and sprinkle on the coffee.Let stand for 2 minutes, then stir, cover and cool.
• In a heatproof bowl, beat the egg and extra yolks until the mixture is thick and pale.
• Strain coffee mixture into a pan, heat to the boiling point, then pour onto the eggs in a steady stream, beating hard all the time.
• Set the bowl over a pan of gently simmering water and stir until it thickens. Cool, then chill in the fridge.
• Whip the cream with the sugar. Fold it into the coffee custard and freeze in a covered container. Beat twice at hourly intervals, then let freeze until firm.
• To caramelize the pecans, preheat the oven to 350°F Spread the nuts on a baking sheet in a single layer. Put them into the oven for 10-15 minutes to toast, until they release their fragrance.
• On the top of the stove dissolve the brown sugar in 2 tablespoons water in a heavy pan, shaking it around over low heat until the sugar dissolves and the syrup clears.
• When the syrup begins to bubble, add the toasted pecans and cook for a minute or two over medium heat until the syrup coats and clings to the nuts.
• Spread the nuts on a lightly greased baking sheet, separating them with the tip of a knife, and let cool. Store when cold in an airtight tin if they are not to be used the same day.
• Transfer the ice cream from the freezer to the fridge 30 minutes before serving. Serve with caramelized pecans.

MOLASSES AND CREAM COFFEE

Steps:

• Combine all in a mug.
• Stir well to dissolve the molasses.
• Serve hot.

COFFEE-GLAZED MOLASSES COOKIES

Steps:

• Preheat oven to 350°. , In a large bowl, cream butter, brown sugar and 1/2 cup granulated sugar until light and fluffy, 5-7 minutes. Beat in molasses, egg and vanilla. In another bowl, whisk flour, baking soda, spices and salt; gradually beat into creamed mixture., Shape dough into rounded tablespoonfuls; roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges begin to set. Cool on pans 5 minutes. Remove to wire racks to cool completely., In a small bowl, mix confectioners' sugar, cream and coffee granules until blended; drizzle over cookies. Let stand until set., Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to airtight containers; return to freezer. To use, roll balls in remaining sugar. Bake and decorate cookies as directed, increasing time by 1-2 minutes.