The weekend brought in not so good news for us. To our dismay, the Municipal authorities decided to replace water pipes all through the city during the 2 day break and that meant that we would not be having water for 2-3 days. So we were cautioned to make use of water wisely and avoid wastage so that out roof tanks do not run out of the stored water.
We were forced to reduce water usage and had to cut down on most of the weekend activities. But then, it all went smoothly and now as promised we have water flowing freely from our taps and we thank God for it.
Still we had our cooking work for the weekend and we avoided eating out particularly this week as even restaurants would not have water and we did not trust the hygiene levels for these days. So as usual I tried out new stuff for the dinners and desserts.
I had some coffee beans sitting in my pantry shelf. Luckily, neither me nor hubby are beverage lovers. So we do not have the habit of drinking tea nor coffee until and unless we really want to drink it. The coffee beans begged to be used in something and it had been a long time since we had ice cream. Coffee Ice cream for the weekend? Or coffee Ice cream for Valentines Day? Either way it is the same because at the end of the day, we are the ones relishing it.
I had never used coffee beans before, but it was so worth it! This recipe is awesome! I've made it at least three times in the past month, because everybody just wants more.
Tickle your tongue with clouds of decadent whipped coffee ice cream, nestled on top of buttery, flaky crust. You know you need to make this when you see the mocha dripping over ! A real slice of heaven in your mouth!!!
INGREDIENTS:
1 cup whole milk
3/4 cup granulated sugar
pinch of salt
2 cups heavy cream
1 tablespoon pure vanilla extract
1 cup whole coffee beans
3/4 cup granulated sugar
pinch of salt
2 cups heavy cream
1 tablespoon pure vanilla extract
1 cup whole coffee beans
HOW TO MAKE:
1) In a medium sized saucepan, whisk together the milk, sugar, salt, and cream. Stir in the coffee beans.
2) Heat on medium heat until mixture is quite warm, but not boiling. Remove from the heat, cover and let sit 1 hour. Strain through a fine mesh strainer and stir in the vanilla.
3) Refrigerate for 4 hours, or up to overnight. Freeze according to your ice cream maker directions.
2) Heat on medium heat until mixture is quite warm, but not boiling. Remove from the heat, cover and let sit 1 hour. Strain through a fine mesh strainer and stir in the vanilla.
3) Refrigerate for 4 hours, or up to overnight. Freeze according to your ice cream maker directions.
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