Easy Coffee Ice Cream Recipes Recipes Recipe For Zucchini

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.

DELICIOUS HOMEMADE ICED COFFEE

Steps:

• Place 2 cups of ice cubes into a 2-quart pitcher; slowly pour coffee over ice and stir until ice is melted. Stir sugar into coffee and mix thoroughly until sugar is completely dissolved. Add milk, stirring just until combined. Stir in remaining 2 cups ice, adding more as needed; refrigerate until well chilled, about 30 minutes.
• Stir before serving. Pour over ice in tall glasses or into recycled serving-size glass bottles or insulated tumblers.

YUMMY ZUCCHINI COFFEE CAKE

Steps:

• Preheat oven to 350°. Coat a 10-in. fluted tube pan with cooking spray; dust lightly with flour, tapping out excess., Mix first five ingredients with a fork until crumbly. Sprinkle onto bottom of prepared pan., For batter, mix oats, flours, cinnamon, baking powder, baking soda, salt and nutmeg. In another bowl, beat butter and brown sugar until crumbly; beat in vanilla and eggs, one at a time. Add oat mixture alternately with sour cream, beating well (batter will be thick). Fold in zucchini. Pour over crumb mixture., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10 minutes before removing to a wire rack. Serve warm or at room temperature; dust with confectioners' sugar before serving.

COFFEE ICE CREAM

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.

ZUCCHINI CREAM

Steps:

• Cut off stem and blossom ends of the zucchini and peel. (Remove all the green for a prettier color at the end). If the zucchini are very large, cut in half lengthwise and remove the seeds. If small, leave whole. (I cut the zucchini into chunks at this point).
• Boil in a small quantity of water until tender OR you may microwave in a covered dish until tender, about 10 minutes. In either case, drain well, then mash or process to a smooth pulp.
• Cook in the top of a double boiler over hot water with sugar, butter, lemon juice and zest. Stir frequently, until thick and creamy, about 15 minutes.
• Ladle into hot sterilized jars, leaving 1/4 inch headspace. Wipe rims clean, put lids and rings in place and tighten down.
• Invert jars for a few minutes, then return to upright and cool completely. Check seals, label and store in cool, dry place.
• Note: It took 30 minutes for my batch to cook down. I processed my jars in a hot water bath for 5 minutes.

TURKISH COFFEE ICE CREAM

Steps:

• Bring the water and sugar to a boil in a saucepan over high heat until the sugar dissolves and the syrup turns clear. Pour into a double boiler along with the cream and milk. Whisk until the syrup has dissolved into the milk, then whisk in the egg yolks and instant coffee until completely incorporated.
• Set the double boiler insert over (but not touching) a pan of gently simmering water. Cook, stirring constantly until the custard has thickened and will stick to the back of a spoon, about 10 minutes. Pour through a mesh strainer into a bowl and stir in the coffee grounds. Refrigerate several hours until cold.
• Pour into an ice cream maker and freeze according to manufacturer's directions.

EASY ZUCCHINI CAKES

Steps:

• Combine zucchini, 1 cup bread crumbs, onion, eggs, butter, parsley, and seafood seasoning in a bowl; mix until well combined.
• Form mixture into 4 round cakes. Pat remaining bread crumbs onto both sides of the cakes and transfer to a sheet of waxed paper. Refrigerate for 30 minutes.
• Heat oil in a large skillet over medium heat. Fry chilled zucchini cakes until browned, 7 to 8 minutes per side. Drain on paper towels before serving.