Blogging Marathon# 69: Week 1/ Day 3 Theme: Kid's Delight -- Anniversary Party Dish: Mocha Almond Ice Cream
For the final day of this week's blogging marathon, I made this Mocha Almond Ice cream. I asked my son what he would like to at a party and he said pizza, cake and ice cream :-) I wanted to post each of those recipes for this week, but couldn't make a pizza, so ended up with 2 cakes (black forest cake and gulab jamun cake) and this ice cream.This ice cream recipe is from Family Circle magazine. I love mocha flavor a lot, so when I saw this recipe, I knew I had to try it. This ice cream also has frozen fudge incorporated into it. Original recipe used marshmallows to make the fudge, I used marshmallow fluff instead. Skip the fudge part entirely if you don't eat eggs.This is a creamy and decadent ice cream and the crunchy almonds add a nice texture. Like I said I love mocha flavor it comes through beautifully. Both my kids loved it, do give it a try if you are a coffee/ chocolate/ mocha fan.
Blogging Marathon# 69: Week 1/ Day 3 Theme: Kid's Delight -- Anniversary Party Dish: Mocha Almond Ice Cream For the final day of this week's blogging marathon, I made this Mocha Almond Ice cream. I asked my son what he would like to at a party and he said pizza, cake and ice cream :-) I wanted to po...Pavani
Combine heavy cream, milk, instant coffee/ espresso and sugar in a medium saucepan. Stir over medium heat until coffee and sugar dissolve, about 2~3 minutes.
Add chocolate chips and cook until chocolate is melted and incorporated, about 2~3 minutes. Remove from heat and add vanilla extract.
Let the mixture chill in the refrigerate for at least 4 hours or overnight.
Make Frozen Fudge:
In a microwave safe bowl, combine all the ingredients for fudge and microwave until hot, about 1~2 minutes. Stir until the fudge is smooth. Pour into a foil lined bowl and place in the freezer.
Make Ice Cream:
Transfer the ice cream base into ice cream maker and process according to manufacturer's instructions. During the last few churns, add almonds.
Working quickly, place 1/3 of ice cream in a container. Spoon bits of frozen fudge over top. Cover with another 1/3 of the ice cream and place more fudge bits over top. Repeat with remaining ice cream and fudge. Cover and freeze for at least 3 hours or up to 1 month.
My name is Pavani and I’m “the Cook” in this hideout. I’m from Hyderabad, a bustling city in South India that is famous for its Pearls, Information Technology (thanks to ex CM Chandrababu Naidu) and of course the delicious Hyderabadi cuisine.