a – “babe, can you just make a normal ice cream flavor this week?”
me – “you mean one like coffee or chocolate or with nuts?”
So this one is for my love who has “endured” all my crazy flavors and is a combination of all his favorite things… coffee, chocolate and nuts! I added a few extra steps to my recipe, just for fun!
” I love my husband & sunny summer saturday mornings” Mocha Java Chip Ice Cream with walnuts
2 cups whipping cream
1 cup milk
3/4 cup sugar
4 tsp unsweetened cocoa powder
2 Starbucks via packets (I used colombian)
2 large eggs
1/3 cup mini chocolate chips
1/3 cups finely chopped walnuts
1. whisk eggs in a medium bowl until light and fluffy, add the sugar and mix until blended.
2. Add milk, whipping cream, cocoa powder and instant coffee (Starbucks VIA packets are really worth it!)
3. Churn in your ice cream maker following manufactures instructions.
4. The last two minutes add the chocolate chips and walnuts.
5. Remove from maker and transfer to a freezer container. Continue to freeze until hardened.
6. Throw a mug on the potters wheel. Hand pull the handle and join. Fire in the kiln.
7. Glaze mug, fire in the kiln again.
8. Paint silk scarf for back drop. Iron to set colors.
9. Scoop homemade ice cream into homemade mug, place on hand-painted backdrop. Take Picture.
10. Sit at the kitchen counter on a sunny saturday morning, eating ice cream, listening to good music on the ipod, and post on your silly blog!
Great day! Lunch with great friends and dinner with family. I wanted to try out this flour-less chocolate cake, with espresso whipped cream and raspberry sauce for my birthday. SO RICH and good! Whipped up a batch of Starbucks coffee ice-cream to go with it and I am ready to sit back and enjoy my birthday flowers from my in-laws. Thanks friends for all the well wishes, it makes this life after 30 turn sweeter every year!
Starbucks coffee ice-cream
2 large eggs
3/4 cup plus 2 tablespoons sugar
2 cups heavy whipping cream
1 cup milk
2 packs Starbucks instant coffee (I used medium roast colombia)
1. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Add sugar, a little at a time, then continue whisking until completely blended. Whisk in cream, milk, and 2 packets of instant coffee to blend.
2. Transfer the mixture to an ice cream make and freeze following the manufacturer’s instructions. After the alloted time, continue freezing in an air-tight container in the freezer.
Makes generous 1 quart.
I made a batch of these journals this summer. Each contains over 40 pages of heavy drawing paper and are lined in a chocolate colored linen. Last week I actually purchased some blank block journals and moleskins to experiment with. I have some for sale at my etsy site (which is a work in progress…) The smell of coffee slightly lingers over them, they would be great little stocking stuffers, or great for keeping track during holiday travel.
Since conception my family has lovingly been saving me all their used coffee bags. My husband even accused me on one occasion to be purchasing a bag of coffee based on the packaging. Seriously, what an accusation! I am not a superfluous person outwardly that is, perhaps inwardly I am overflowing. Maybe I should snag a new journal myself and fill it with my gratitude for life. For faith, marriage, kids, friends, family, art, home, the fresh snow this morning. I am embracing this season of life, how glorious it truly is!