I missed my coffee ice cream so much, I decided to try some jello. Made some last night. Fantastic! I used Knox gelatine. Into I/4 cup cold water, add gelatine, stir in 1/4 cup hot water to dissolve, stir in 1 cup extra, extra strong coffee (cooled) sweetened to taste with splenda, add cream to reach the right color or taste, then add cold water to reach the 2 cup measure. Note: You should stir occasionally till almost set to keep cream from rising to the top.
I was thinking, if you made it without the cream, then after it set, whipped it up and folded it into some whipped cream, you would have coffee flavored mousse!
I am glad that helped your coffee icecream need.. maybe it is because I hate jello but it sounds kinda icky to me.. I have been drinking a lot of iced coffee lately though.
Tori
-- Xavier 10/04 "Hey mommy I can reach the middle of the coffee table if I stand right here" Bonnie 3/02 "No Xayur thats my blankie" 349.5/326.5/135 "WF" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
I missed my coffee ice cream so much, I decided to try some jello. Made some last night. Fantastic! I used Knox gelatine. Into I/4 cup cold water, add gelatine, stir in 1/4 cup hot water to dissolve, stir in 1 cup extra, extra strong coffee (cooled) sweetened to taste with splenda, add cream to reach the right color or taste, then add cold water to reach the 2 cup measure. Note: You should stir occasionally till almost set to keep cream from rising to the top.
I was thinking, if you made it without the cream, then after it set, whipped it up and folded it into some whipped cream, you would have coffee flavored mousse!
Oh, I would like that! Coffee ice cream is my favorite, I haven't had any in ages because it's even hard to find regular coffee ice cream made with sugar and I have been too lazy to try making SF ice cream so I haven't had any at all. But I do eat Jello every night for a bedtime snack with a bit of cream on it.
In news:[email hidden], WF <[email hidden]> stated | I missed my coffee ice cream so much, I decided to try some jello. | Made some last night. Fantastic! I used Knox gelatine. | Into I/4 cup cold water, add gelatine, stir in 1/4 cup hot water to | dissolve, stir in 1 cup extra, extra strong coffee (cooled) sweetened | to taste with splenda, add cream to reach the right color or taste, | then add cold water to reach the 2 cup measure. | Note: You should stir occasionally till almost set to keep cream from | rising to the top. | | I was thinking, if you made it without the cream, then after it set, | whipped it up and folded it into some whipped cream, you would have | coffee flavored mousse!
I missed my coffee ice cream so much, I decided to try some jello. Made some last night. Fantastic! I used Knox gelatine. Into I/4 cup cold water, add gelatine, stir in 1/4 cup hot water to dissolve, stir in 1 cup extra, extra strong coffee (cooled) sweetened to taste with splenda, add cream to reach the right color or taste, then add cold water to reach the 2 cup measure. Note: You should stir occasionally till almost set to keep cream from rising to the top.
I was thinking, if you made it without the cream, then after it set, whipped it up and folded it into some whipped cream, you would have coffee flavored mousse!
I am also a huge fan of coffee ice cream.
Blue Bunny Carb Freedom makes a butter pecan that is the absolute best ice cream in the world. You can let it get a little soft and then stir in a small portion of your favorite chilled expresso strength coffee and refreeze it and you have the best coffee ice cream you've ever tasted. I like to add a few grounds too.
Caution: Limit this to 3/4 cup a day or you will be spending a lot of time in the water closet.
