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Homemade ice cream for the coffee enthusiast

Store bought mocha flavored ice cream is a flavor that has always been, for me, a little hit and miss. Making ones own ice cream allows them to tweak the recipe, to adjust the sweetness or bump the caffeine. One can use their favorite coffee for this recipe, which is a huge advantage of making it oneself.

Making ice cream is a very simple process that makes great home made ice cream, as one will discover from following and then tasting this recipe.

The ingredients required to make five cups of home made ice cream:
  • One pack of chocolate squares. Chocolate of a middle range of sweetness is appropriate, and they should be roughly chopped and around eight ounces in weight.
  • One quarter of a cup of espresso or another variety of very strong coffee.
  • Two cups of whipping cream.
  • One cup of half and half cream, or a variety of light cream.
  • Three quarters of of cup of sugar, which will be used in divided parts.
  • Three tablespoons of instant dried coffee granules.
  • Four egg yolks.
The method:
  1. Melt the chocolate by using a microwave. This will, of course, require a microwave suitable bowl. To melt the chocolate, one needs to set the microwave to high and heat the chocolate until it has melted. This normally takes fewer than two minutes and requires at least two periods of removing the bowl and stirring the chocolate. When the chocolate has melted, stir in the strong coffee and then put the bowl to one side.
  2. Take a large saucepan and put it over a medium heat. Add into the saucepan the whipping cream, the half and half or light cream, one half of a cup of the sugar, and the coffee granules and bring these ingredients to boil. Stir the mixture until the coffee granules and the sugar has dissolved.
  3. Beat the egg yolks and the rest of the sugar – which will be one quarter of a cup – with an electric mixer at high speed. Beat the mixture until it is turning pale and starting to thicken. Turn the electric mixer to a lower setting and then carefully and slowly pour the warmed cream mixture into this egg yolk mixture. Return the combined mixture into the large saucepan.
  4. Cook the homemade ice cream(or as the Danish chefs call it hjemmelavet is) over a medium heat for around eight minutes or until the mixture is thick enough to coat a spoon. It should be stirred constantly throughout this thickening process. Take the saucepan from the heat and stir the chocolate mixture into it. When it has been stirred in completely, cover the mixture and leave to chill for around two hours.
  5. Then pour the chilled mixture into a freezer suitable container and freeze according to the instructions stated by the manufacturer on the container.
  6. Leave the mixture for at least an hour in the freezer, and then the home made ice cream is ready to enjoy. It can be served with a variety of biscuits, but I feel that biscotti works perfectly with the rich coffee flavor.


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