A big mug of freshly brewed coffee and a couple scoops of eggnog ice cream dressed up with shaved nutmeg: Bring it on, Winter!
This ice cream is divine.
Rich Eggnog Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- 1 tsp ground cinnamon
- 1/2 tsp freshly grated nutmeg
- 1/2 tsp ground cloves
- 8 egg yolks
- 3/4 cup sugar
- Heat cream and milk in a medium saucepan over medium heat.
- Add cinnamon, nutmeg and cloves and heat until mixture almost boils, about 5 – 8 minutes.
- Reduce heat to low, using a heat diffuser if necessary.
- Meanwhile, beat yolks and sugar until the mixture is light yellow and smooth.
- Add 4 tbsp of hot cream mixture to egg mixture and stir until combined. This will temper the eggs.
- Slowly add warmed yolk mixture to warm cream. Stir continuously in order to not cook/curdle eggs.
- Cook entire mixture over low heat until slightly thickened and mixture coats the back of a spoon. Cool completely. I put the mixture in the refrigerator overnight before I use it.
- Pour into freezer bowl of ice cream machine. Turn machine on and mix until mixture thickens, about 20 minutes.
- Transfer to airtight container and place in freezer until firm, about 2 hours.
A coffee lover’s must! These coffee-infused chocolate cookies have a wonderful chewy texture with a surprise toffee crunch. Serve with a hot beverage or a scoop of rich vanilla ice cream for a decadent dessert.
After a very successful try at coffee-flavored ice cream, I had wanted to use coffee in other desserts, but to achieve a really rich coffee flavor, I learned that I had to steep a lot of beans. The problem is we had shipped up just enough beans for our required morning brew. So, coffee flavors were put on hold until a recent trip to Anchorage where I had an opportunity to pick up some organic coffee extract. I was hoping it would provide the same rich flavor as steeped beans. It did! Just one and a half teaspoons of extract turned really good cookies into great cookies. The addition of the toffee crunch sent the confection over the top. These cookies could be gussied up with a dusting of powdered sugar or a drizzle of melted chocolate. But those additions are unnecessary in an already perfect recipe.
Mocha Toffee Bites
- 1/4 cup butter, softened
- 1/4 cup semisweet chocolate chips
- 1 1/2 tsp coffee extract
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 tsp coffee extract
- 2 tbsp plus 2 tsp dutch processed cocoa
- 1/8 tsp salt
- 1 cup all-purpose flour
- 1/4 tsp baking powder
- 1/3 cup English toffee bits
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a double boiler, melt chocolate and butter. Stir until smooth. Set aside.
- In the bowl of a stand mixer, mix together sugars and egg. Beat until smooth.
- Add vanilla and coffee extracts. Beat until well mixed.
- Add cocoa powder and salt, beat until well mixed.
- Mix in chocolate-butter mixture from double boiler.
- Mix in flour and baking powder.
- Stir in toffee bits.
- Drop dough by rounded tablespoons onto parchment-lined sheet, at least an inch apart.
- Bake in preheated oven for 8 – 10 minutes.
- Let cool for a couple of minutes on sheet. Then transfer to wire rack to completely cool.
Yield: about 15 cookies