Melted Coffee Ice Cream Latte Recipes

AFFOGATO

Steps:

• Place 2 small scoops of ice cream (coffee, chocolate or vanilla) in a coffee cup, then pour in a shot of espresso or 3 tablespoons strong brewed coffee. Top with shaved dark chocolate and chopped hazelnuts.

VANILLA ICE-CREAM LATTE

Steps:

• Add the coffee to the ice cream in the carton (or combine them in a mug). Stir to combine. Add ice, stir and enjoy.

CHOCOLATE SEASHELLS WITH WHITE COFFEE ICE CREAM PEARLS

Steps:

• At least 1 day before serving, start the ice cream: Heat the coffee beans, half-and-half, heavy cream, and vanilla bean in a saucepan over medium heat just to a boil, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. Turn off the heat and let cool. Cover and refrigerate overnight to infuse the coffee flavor.
• The next day, whisk the egg yolks and sugar together in a bowl. Strain the vanilla and coffee beans out of the cream mixture and re-warm it in a heavy saucepan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. In a thin stream, whisk half of the cream mixture into the egg yolk mixture, then pour in the remaining half and whisk well.
• Pour the mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog. Test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat.
• Pour the cream mixture through a fine sieve into a bowl. Rest the bottom of the bowl in the ice bath. Let the mixture cool for 2 hours, stirring occasionally. Then freeze according to the directions of your ice cream machine.
• Chocolate Shells: Cut pieces of aluminum foil large enough to more than cover the back side of each clam shell. Cover the back (outside) of each shell with foil, folding it over the rim to hook it tightly to the shell. Press the foil against the surface, rubbing to smooth it so that it acts as a skin for the shell. Arrange the wrapped shells on a pan, with the wrapped sides facing up. Melt the chocolate. Spoon 1 to 2 tablespoons of chocolate onto the wrapped side of one shell, spreading it with the back of the spoon to cover the shell all the way to the edge. As needed, add more chocolate until the entire back of the shell is well coated with chocolate. Repeat with the remaining shells and chocolate. Refrigerate until set, about 20 to 30 minutes.
• Once the chocolate is set, carefully unhook the foil from all around the rim of the shell. Lift the real shell out of the foil, leaving you with the chocolate-covered foil cups. Place the shells back in the refrigerator for 15 minutes to re-harden. Taking the shells out of the refrigerator one at a time, carefully peel the foil back to reveal the chocolate shell. Repeat with the remaining shells. Store in an airtight container until ready to serve. (The shells can be made up to 1 week in advance.) To serve, pour raw sugar on a platter to look like sand. Place a scoop of ice cream in each clam shell and rest it on the sand. Serve immediately.

LATTE ICE CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch pan with foil and coat with cooking spray. Prepare the brownie mix; pour into the pan and bake as directed. Let cool, then remove from the pan.
• Cut out three brownie circles: one the size of the bottom of the ice cream carton (3 inches), one the size of the middle of the carton (3 3/4 inches) and one for the top (4 1/2 inches).
• Carefully peel off the ice cream carton and remove the ice cream in one piece. Cut the ice cream in half crosswise.
• Assemble the cake upside down on a baking sheet as shown: Put the largest brownie on the bottom, then the wider half of the ice cream, then the medium brownie, then the remaining ice cream, then the smallest brownie. Freeze 1 hour.
• Roll out the fondant into an 8-by-15-inch rectangle on a surface dusted with confectioners' sugar. Trim one long side to make it straight, then roll down the edge by about 1/8 inch to create a lip.
• Whisk 1 cup heavy cream in a bowl until medium peaks form; spread on the top and sides of the cake. Wrap with the fondant, positioning the lip against the bottom edge of the cake. Trim the excess; set aside. Return to the freezer.
• Knead the cocoa powder into the reserved fondant until evenly brown. Roll out into a 2 1/2-by-13-inch strip. Trim the long sides to make them straight, then use a chopstick to make indentations in the fondant, 1/4 to 1/2 inch apart.
• Whisk the remaining 1/2 cup heavy cream until very soft peaks form. Remove a few tablespoons to a zip-top bag and snip a small corner. Dissolve the instant espresso powder in 2 teaspoons hot water, then stir into the remaining whipped cream.
• Turn the cake right-side up. Use some water to attach the brown strip to the middle. Spoon the coffee whipped cream on top of the cake, then pipe zigzags of the plain whipped cream on top and drag the chopstick through it. Freeze until ready to serve.

ICE CREAM LATTE

Steps:

• Pour coffee over ice cream in a mug. Enjoy.

MELTED ICE CREAM ICED COFFEE

Steps:

• Pour the melted ice cream into an empty ice cube tray and freeze until frozen solid, about 2 hours. Transfer the ice cream cubes to 2 tall glasses and pour 1/2 cup coffee into each. Serve immediately.