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.