HOMEMADE COFFEE ICE CREAMHomemade Pie Recipes You will think you died and went to heaven when you taste my homemade coffee ice cream. Seriously. When used in my famous mud pie recipe - it's unbelievable. I also included my famous Oreo Mud Pie recipe below. You will love this homemade coffee ice cream. Everyone else does. More homemade dessert recipes at the end of the page. 
COFFEE ICE CREAM RECIPE 2-1/2 cups milk 3 TBS instant coffee granules 2/3 cup white sugar 8 egg yolks 2 TBS cornstarch 1 cup heavy whipping cream Put the milk in a medium heavy based saucepan with the instant coffee granules, and bring just to a boil. Stir often until the granules have dissolved. Set aside 1/4 of this milk mixture. Stir the sugar into the remaining mixture until dissolved. In a medium bowl, whisk the egg yolks with the cornstarch. Add the sweetened hot milk mixture, and whisk until smooth. Pour the custard back into the saucepan, and cook over medium, whisking constantly, just until it comes to a boil and thickens enough to coat the back of a spoon. Your finger will leave a clear trail across the spoon. The custard may curdle if cooked longer. Take off the heat and stir in the reserved milk mixture until thoroughly combined. Strain the custard into a cold bowl and cover tightly to prevent skin from forming on the surface. Let cool. If the custard has formed a skin when cooling, whisk it well. Pour the coffee custard into the ice cream machine and freeze until slushy; following the manufacturer's directions. Meanwhile, chill two large bowls in the freezer. Pour the cream into one of the chilled bowls, and whisk until soft peaks form. Add the cream to the half-set custard, and continue freezing in the ice cream maker until firm. Freezing time will vary depending on the machine you used. |
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SECRET #1
There are many way to prepare these strawberries, but I am going to give you my easy methods. When you are melting the chocolate over a double boiler, don't let the water touch the bottom of your upper pan. Heat until only 1/2 of the chocolate is melted, then remove from heat and stir gently until it is all melted.
The chocolate should actually be cool or tepid to the touch. If it's hot, chances are it will seize up and thicken. If it does that, no amount of heating or stirring will fix it.
If you don't have a double-boiler, use a saucepan - bring the water to a boil, and then use a stainless steel bowl to rest in the saucepan to melt the chocolate.
SECRET #2
Strawberries are grown with many pesticides, so rinse the strawberries first with a veggie wash, and let them drain on paper towels until they were thoroughly dry so the chocolate would adhere properly. Any moisture would have interfered with the chocolate adhering.
SECRET #3
Spike the strawberries! Fill a syringe with a sweet white dessert wine, and slowly inject the wine into the strawberries from near the stem (after you've done the dipping in chocolate.) You want to inject enough wine to saturate the berries, but watch not to add too much otherwise they end up becoming runny. These are always a hit when I bring them to dinner parties.
SECRET #4
Pierce the strawberries on the stem side with a toothpick. Holding the strawberry by the toothpick, dip into the chocolate mixture. Turn the strawberries upside down and insert the toothpick into Styrofoam for the chocolate to cool.
PERFECT Chocolate Covered Strawberries Recipes
A delicious twist on my favorite red velvet cake recipe. Yum.
HOMEMADE RED VELVET CHEESECAKE RECIPE
Ingredients
CRUST:
1-1/2 cups graham cracker crumbs
1/4 cup butter, melted
1-1/2 TBS white sugar
shaved chocolate bar
CHEESECAKE:
3 (8oz) pkgs cream cheese, softened
1-1/2 cups white sugar
4 eggs, beaten
3 TBS cocoa, unsweetened
1 cup sour cream
1/2 cup buttermilk*
1 TBS pure vanilla extract
1 tsp white vinegar
2 (1oz) bottles of red food coloring
TOPPING:
3 oz cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar, sifted
2 tsp pure vanilla extract
shaved chocolate bar, for garnish
Directions
PREHEAT oven to 325 degrees. The cake is baked with a water bath to prevent cracking. Wrap a large pan with foil (big enough for the spring form pan to fit in).
Mix the graham crackers and sugar together and add the melted butter. Mix with a fork and press into a 9 inch spring form pan. Sprinkle the bottom of the crust with chocolate shavings from a candy bar.
Beat 3 packages of cream cheese with 1-1/2 cups white sugar until fluffy. Add the remaining ingredients and mix well. Pour into the prepared spring form pan and place in the center of the foil covered pan. Fill with water.
Bake for 10 minutes and lower oven temperature to 300 degrees and bake for 70-80 minutes. The cheesecake is done when the center is firm. Cool completely on a wire rack.
TOPPING:
Beat the cream cheese with the butter until fluffy. Add the powdered sugar and vanilla extract and mix until smooth and creamy. Spread evenly over the top of the cooled cheesecake. Garnish with the shaved chocolate bar.
*Buttermilk:
Place 1-1/2 tsp vinegar or lemon juice in 1/2 measuring cup and fill remainder with milk. Wait 15 minutes, stir, and it's ready for this recipe.