Mocha Ice Cream Terrine Recipes

ICED MOCHA RECIPE

Steps:

• In a small pot, combine 2 tablespoons of the milk, sugar, and cocoa powder. Heat over medium heat, whisking constantly, until mixture begins to simmer and is well-combined and smooth.
• Remove from heat and whisk in cold coffee, remaining 2 tablespoons of the milk, and optional heavy cream.
• Pour over a 16-ounce cup (or mason jar) of ice, top with whipped cream and chocolate syrup if desired, and enjoy.

MOCHA ESPRESSO ICE CREAM

Steps:

• Mix heavy cream, whole milk, sugar, espresso, and chocolate syrup in a bowl until sugar is dissolved. Refrigerate until chilled.
• Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Stir in almonds and dark chocolate. Serve soft ice cream or transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

MOCHA ICE CREAM

Steps:

• In a large heavy saucepan, combine the sugar, cocoa, flour, coffee and salt. Gradually add milk and eggs; stir until smooth. Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and reaches 160°, about 15 minutes. Refrigerate until chilled. Stir in the remaining in the remaining ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Remove from the freezer 10 minutes before serving.

MOCHA CREAM

Steps:

• Beat whipping cream and sugar together in mixing bowl until stiff. Dissolve coffee granules in boiling water. Cool. Add to whipped cream and beat in. Makes enough to frost and fill one 8 or 9 inch 2 layer cake. Keep Mocha Cream refrigerated.

MOCHA ICE CREAM TERRINE

Steps:

• Special equipment: 9 by 5-inch (1 1/2 pound) metal loaf pan
• Overlap 2 (18-inch long) sheets of plastic wrap at their centers, forming a cross. Use the plastic wrap to line the long and short sides of the loaf pan, letting the excess plastic wrap hang over the sides. Empty the softened vanilla ice cream into the loaf pan and smooth into a level layer using the back of a metal spoon. Sprinkle with 1/3 of the chopped espresso beans and return to the freezer until firm, about 15 to 20 minutes. Remove from the freezer and smooth a layer of coffee ice cream on top of the vanilla ice cream and espresso beans. Sprinkle with an additional one third of the espresso beans and return to the freezer until firm, about 15 to 20 minutes. Remove from the freezer and smooth a layer of chocolate ice cream over the layer of coffee ice cream and espresso beans. Fold over the excess plastic wrap to enclose the terrine and return to the freezer until very firm, at least 1 hour. To serve, remove the terrine from the freezer and unmold onto a chilled platter, peeling away and discarding the plastic wrap. Cut into slices using a knife dipped into warm water and wiped clean after each slice. Serve on cold plates garnished with the remaining chocolate-covered espresso beans.

MOCHA EGG CREAM

Steps:

• Pour the chocolate syrup and milk into a 16-ounce glass. While beating vigorously with a fork, add the club soda until the glass is three-quarters full. Add the scoop of ice cream and fill the glass with club soda. Serve ice cold with a straw and a long-handled spoon.

ICED CHOCA-MOCHA TERRINE

Steps:

• Grease a 900g loaf tin with oil and line with a double layer of cling film. Put the coffee, sugar and 125ml water in a pan, and bring to the boil. When the sugar has dissolved, remove the syrup from the heat. Add the coffee liqueur and set aside to cool.
• Whisk the double cream until it just holds its shape. Fold through the mascarpone, and then the coffee syrup. To assemble the terrine, press half the halved mini rolls into the tin, cut-side down, trimming them to fit. Tip half the cream into the terrine, then line the whole mini rolls down the middle. Top with the rest of the coffee cream and press the other half of the cut mini rolls into the cream, cut-side up. Wrap with the cling film and press down gently to push the top layer of rolls into the cream, then freeze.
• Before serving, remove the terrine from the freezer and place in the fridge for 1 hr, then turn out onto a chilled serving dish. Dust heavily with cocoa powder before cutting into slices.