This yummy treat is inspired by my latest favorite Starbucks drink.
The night before combine:
3/4 cup of half and half, 2/3 cup sugar, 2 teaspoons vanilla, 1 dessert spoon coco powder, half packet Starbucks via decaf coffee.
The next day:
Mix up mixture very well using blender, mixer, whatever, and put in freezer to start getting very cold. Whip 1/2 a pint of heavy whipping cream. Also put in freezer. Get ice cream maker all set up and pour in flavored mix first. Once the consistency of halfway melted frosty, add "whipped" cream. While ice cream is "cooking" get out cups for serving and caramelize them Starbucks style.
Male sure to put a good healthy dob on the bottom to achieve "upside down ness."
When frosty thick, scoop out portions and put in freezer immediately. I added lids later. It's just that I've found home made ice-cream to get hard in the freezer if let get to melty. Hence the individual sized portions, the whipping of the cream, and the hasty freezing.
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