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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Here's a very nice sauce for ice cream, cakes, cheesecakes, and puddings. Try this over your next scoop of vanilla ice cream or plain cheese cake. Its delicious! Ingredients:
2 cups of heavy cream |
3 tb kahlua or coffee-flavored liqueur (try it with baileys, too!) |
2 tablespoons instant coffee |
2 tsp. pure vanilla extract |
3 egg yolks |
1/2 cup sugar |
Directions:
1. Bring the first 4 ingredients to a boil in a medium saucepan over low heat.
2. Remove from heat and cover the pan.
3. Let it steep for 15 minutes.
4. Whisk the egg yolks and sugar to blend in a medium bowl.
5. Slowly whisk in the cream mixture.
6. Return custard to the same saucepan. Cook over low heat until the custard thickens and leaves a path on the back of a spoon when finger is drawn across.
7. Strain the custard in a bowl.
8. Cover and chill.
9. **This sauce will not keep for more then a few days.
10. *****An easy dessert**I make this sauce a few days before I need to serve it. I buy rich vanilla ice cream and coffee ice cream and make scoops of ice cream which I put into a long plastic container. There are two rows of scoops. I refreeze the scoops or balls of ice cream for a few hours. To serve this, in a bowl, add one scoop of vanilla ice cream and one of coffee. Pour a basic chocolate sauce or hot fudge over the coffee ice cream and pour the kahlua sauce over the vanilla ice cream. (Caramel sauce and butterscotch sauce are great too! I sprinkle with toasted chopped almonds and add a dollop of whipped cream over each scoop. Good stuff, Maynard!
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