Cafe Vienna With Ice Cream Recipes

COFFEE VIENNA

Steps:

• In an airtight container, combine all ingredients. Store in a cool, dry place for up to 2 months. , To make one serving: In a mug, dissolve 2 tablespoons mix in 1 cup boiling water; stir well.

CAFE VIENNA

Steps:

• Mix together.
• Store in a small canister.
• Use 1 tablespoon per mug of hot water.

CAFE VIENNA WITH ICE CREAM

Steps:

• Dissolve flavored instant coffee in hot water in small pitcher. Stir in cold water.
• Pour evenly into 4 tall glasses.
• Add 1/2 cup of the ice cream to each glass; stir. Serve immediately.

VIENNA CREAM FROSTING (BETTER THAN CREAM!)

Steps:

• Beat the butter in a small bowl with an electric mixer. You need to beat it for a fair length of time -until it is as white as possible.
• Gradually beat in half of the sugar, all the milk and then the remaining sugar.
• If you would like the mixture thicker- add in some extra icing sugar one spoonful at a time until the consistency is right. If the mixture is too thick- gradually (and I mean gradually) add in some more liquid until the consistency is achieved.).
• VARIATIONS:.
• To make it chocolate- add in 2 or 3 tablespoons of cocoa with the sugar and a little extra milk if required.
• Coffee- add 3 teaspoons of instant coffee in 2 tablespoons of hot water(omit the milk).
• Lemon- substitute lemon juice for the milk. You can also add in some lemon zest.
• orange- use orange juice in place of the milk.
• Different colours/flavours- add food colouring and flavours of your choice (in place of some liquid in the recipe).
• For pink I add some rosewater and a few drops of cochineal.

CAFE VIENNA COFFEE MIX

Steps:

• Mix all ingredients together until blended.
• Store in an air tight container.

VIENNESE ICE CREAM CAKE!!!

Steps:

• Line a (9 1/4 by 5 by 2 3/4-inch) metal loaf pan with 2 layers of plastic wrap, allowing 3 inches of plastic to hang over pan sides.
• Using a rubber spatula, press 1/4 of the coffee ice cream into pan. Drizzle 1 tablespoon of caramel topping over ice cream. Sprinkle 1 tablespoon of pecans over caramel. Spread 1/4 of the vanilla ice cream over nuts.
• Drizzle 1 tablespoon of caramel topping over ice cream. Sprinkle 1 tablespoon of pecans over caramel. Freeze for 20 minutes or until firm. Repeat layering of coffee ice cream, caramel, pecans, and vanilla ice cream 3 more times, freezing for 20 minutes between each layering. Fold plastic overhang atop cake to cover. Freeze for 4 hours or until frozen solid.
• To unmold, wrap hot damp towels around pan to loosen ice cream cake from pan. Fold back plastic from atop ice cream cake. Invert a large plate or serving platter atop the ice cream cake. Holding plate and pan together, invert cake onto plate. Remove pan from cake; peel off plastic wrap. Spoon whipped topping into pastry bag fitted with a star tip. Pipe stripes or fluted lines atop cake.
• Freeze for 1 hour or until whipped topping is frozen solid. Let cake stand at room temperature for 10 minutes before serving. Meanwhile, slice caramel cookie bars in half and arrange, cut side down, around perimeter of cake. Sprinkle chocolate shavings over cake.
• Cut cake crosswise into slices; transfer cake slices to serving plates.