Thursday, August 16, 2012


Fresh Coffee Ice Cream Recipe

Ingredients of Fresh Coffee

Ice Cream:

  • 6 egg yolks
  • 4 tbsp fresh coffee (finely ground)
  • 8 oz  soft brown sugar (light)
  • 1 pint milk
  • 6 fl.oz very hot water

How to make Fresh Coffee Ice Cream:

  • Take the finely ground coffee and pour the water onto it then let it stand for about 10 mins.
  • You then need to remove the coffee grounds so strain the mixture.
  • In a heatproof bowl mix together the sugar and egg yolks, then whisk until thick and pale.
  • Whisk in the milk and the coffee, then put the bowl over a saucepan of simmering (though not boiling) water.
  • Cook until the mixture is thick  being sure to stir it all the time.
  • Take the saucepan off the heat and place the bowl to one side to cool.
  • If you want to prevent a skin forming on the mixture you can try covering the surface with a piece of damp, greaseproof paper.
  • When cool, transfer the complete mixture into an ice cream maker and follow the manufacturer’s instructions.
  • Fresh Coffee Ice Cream is ready now.
  • Enjoy!

Neapolitan Ice Cream Pie

Thanks to a blend of frozen yogurt and ice cream, this cool treat only tastes sinful.
Serves 8


  • 9 graham crackers
  • 2 tablespoons melted butter
  • 1 1/2 cups nonfat strawberry frozen yogurt, softened
  • 1/2 Heath bar, broken into small pieces
  • 1 1/2 cups mint ice cream, softened
  • 1 1/2 cups crushed Oreo cookies
  • 1 1/2 cups nonfat chocolate frozen yogurt, softened
  • 2 fresh strawberries, halved


  1. Combine crackers and butter in a food processor. Press mixture into a 9" deep-dish pie pan to form crust. Chill in freezer for 20 minutes. Remove; spread strawberry frozen yogurt over crust. Sprinkle Heath bar on top. Freeze until firm. Remove. Spread a layer of mint ice cream over frozen yogurt; sprinkle 1 cup Oreos on top. Freeze until firm. Spread a layer of chocolate frozen yogurt on ice cream; freeze until firm. Sprinkle remaining 1/2 cup Oreos on top. Garnish each slice with strawberries.

Mango Ice Cream Recipe


  •  1 measure mango pulp ( I used sweetened mango pulp)/ use any fruit of choice
  •  1 measure coconut milk ( I used organic light coconut milk)
  •  1 measure evaporated milk
  •  Sugar (optional)
  •  Pecans/almonds
  •  Small Mango pieces (optional)
  •  Cardamom powder(optional)


  •  Blend together mango pulp, coconut milk, evaporated milk and cardamom powder thoroughly.
  •  Check for taste and add sugar and blend again well.
  •  Transfer it to an air tight container and freeze it for about 6 hours.
  •  After 6 hours take out the frozen mixture, allow to set and then blend it again. 
  •  Repeat step 2 and 3 one more time after 6 hours. During this time add mango pieces (optional) after blending mix well and then freeze again.
  • (So overall blend the mixture 3 times in a interval of 6 hours, freezing it in between.)
  •  Before serving take it out of the freezer, allow to set, scoop out the ice-cream then top it off with nuts and serve

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