Coffee Sauce For Ice Cream Recipes

COFFEE SAUCE RECIPE

Steps:

• Boil 1 cup water with sugar ,coffee powder (granule) and butter together for 2 to 3 minutes.
• Now add cornflour mixture( cornflour powder mixed with 1 cup water) to the boiling coffee syrup and stir well.
• When Coffee mixture starts to thicken and coats the back of ladle switch off the flame and remove from gas top and let it cool completely
• Top delicious coffee sauce on any cake and garnish as you wish. A delicious scrumptious coffee flavoured cake ,topped with simple coffee sauce is ready to devour. Coffee sauce goes well on cake, ice creams, puddings ,panna cotta etc.

COLD BREW COFFEE ICE CREAM

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.

COFFEE ICE 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.

COFFEE SAUCE

Steps:

• Put coffee in a pan with 4 Tbsp of the granulated sugar and the lemon juice and bring to a boil.
• Simmer very briskly until reduced by half.
• Chill.
• Mix arrowroot with 3 Tbsp of the cold coffee mixture.
• When quite smooth, stir in the rest of the coffee mixture and half the heavy cream.
• Stir over low heat until it come to a boil and then add the rest of the granulated sugar.
• Simmer about 10 minutes.
• Chill slightly.
• Whip the remaining cream.
• When it begins to thicken, add the confectioners sugar and continue beating until stiff.
• Mix slowly into the coffee sauce.
• Serve.

COFFEE-CARAMEL SAUCE

Steps:

• Stir 2 tablespoons water and 4 teaspoons coffee powder in small bowl until coffee powder dissolves. Stir remaining 6 tablespoons water and 1 1/3 cups sugar in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan, about 8 minutes. Remove saucepan from heat. Add whipping cream, butter and coffee mixture (mixture will bubble vigorously). Return to heat and bring to boil, whisking constantly until smooth. Whisk in salt. Divide sauce between two 8-ounce canning jars; seal jars tightly with lids. (Sauce can be prepared 2 weeks ahead; refrigerate. Rewarm over medium-low heat, stirring constantly.)

COFFEE SAUCE

Steps:

• Put the coffee beans, cardamom and cinnamon in a small saucepan and place over low heat. Shake the pan and lightly toast the coffee beans and spices, about 10 minutes. Add the molasses and cook until it bubbles intensely and thickly coats the beans. Pour in the white wine and chicken broth and bring to a simmer. Reduce by one-third. Strain the sauce into another saucepan, then whisk in the espresso, sour cream and butter. Cook for a minute or two. (Don't let it boil.) Season to taste with salt and pepper. When ready to serve, reheat gently and, if you have one, buzz it with an immersion blender to make it frothy.

COFFEE OVER ICE CREAM

Steps:

• Put a scoop of ice cream in a dessert dish.
• Pour strong coffee or espresso over ice cream. (I pour about 1/4-1/2 cup).
• You can top this with a dollop of whip cream. Or melt some chocolate chips and make a criss cross pattern on wax paper, let harden and then stick it on top.
• This tastes like a coffee milkshake.

ICE CREAM SUNDAES WITH CHOCOLATE-COFFEE SAUCE

Steps:

• Combine chocolate, liqueur, and whipping cream in heavy small saucepan. Whisk over medium heat until melted and smooth.
• Scoop ice cream into dessert dishes or goblets. Spoon warm sauce over. Serve, passing additional liqueur.