Browsing Tag

icecream

Espresso Floats with Caramel and Whip!

Espresso Float 2

Spring is here and it is getting warm! 🙂 No longer the season for hot lattes but rather iced Americanos… and Espresso Floats. 😉 These floats were originally created by my highly caffeinated sister but after many many days seeing her drink them it was time I try one! Perfection! 🙂 Like a frappuccino but SO much better. Be warned, cut back on the espresso if you don’t like your coffee too strong!

Yields 1 float

Ingredients:

  • 2 Shots Espresso or 1/2 cup strong brewed coffee
  • 2 large scoops Vanilla Ice cream
  • 2 TBS Caramel
  • Fresh Whipped Cream

Directions:

  1. Drizzle 1TBS caramel on the inside of a glass.
  2. Add Ice cream then pour espresso over the ice cream.
  3. Top with whipped cream and remaining caramel!
  4. Enjoy! 🙂

Espresso Float

Espresso Float 1

 

“O taste and see that the Lord is good: blessed is the man that trusteth in Him. ”
Psalm 34:8

 

Strawberry Honey Icecream with Roasted Coconut

Summer is almost here which the perfect season for Icecream (actually all seasons are perfect when it comes to icecream)! 🙂  Seeing that Strawberries are fresh this time of year and I hadn’t made a batch of icecream since last August, I decided to experiment! I knew I wanted honey for the sweetness in this batch of icecream (we attempt to stay away from white sugar plus there is something about the flavor of honey that makes everything taste so much better) and  I also wanted to add a little more depth  to the flavor of the icecream, so I made a custard base and  decided to add toasted coconut to the mix.

My ingredient picture is missing the eggs and Salt… I completely forgot! 😉

Yields: 12 Delightfully delicious AND healthy Peanut Butter Cups

Ingredients

  • 2 pints fresh strawberries hulled and halved
  • 2 cups heavy cream
  • 1 cup whole milk
  • 4 egg yolks lightly beaten
  • 2/3 cup honey
  • 2 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1 cup toasted coconut
Directions
  1. Preheat oven to 350°.  Place hulled and halved strawberries on parchment lined pan, sprinkle with a pink of salt and roast for 25 minutes. Remove from oven and allow to cool.
  2. Meanwhile prepare the custard. Place eggs, honey, and salt in a medium sized bowl. In a large sauce pan bring heavy cream and milk to a simmer, remove from heat and slowly add 1 cup of cream to the egg mixture whisking constantly until combine. Add remaining cream to egg mixture and pour mixture back into the saucepan. Over low heat, stirring constantly, heat until the mixture (custard) thickens and will coat the back of a metal spoon with a thin film, approximately 7 to 10 minutes. Remove from heat and let custard cool. Add vanilla. Cover and refrigerate until thoroughly chilled, at least 2 hour.
  3. Once cooled, transfer the mixture into your icecream maker and churn according to your icecream maker instructions. When the mixture is 2/3 of the way complete add in cooled strawberries and coconut. Once icecream is completely set(churned/frozen 🙂 place in an air tight container and allow to freeze until firm!
  4. ENJOY!