July is National Ice Cream month and David Smith with Blue Bell Creameries joined us in the studio to help us celebrate. Smith showed us how to make a coffee-flavored topping to go with your bowl of ice cream.
Afternoon Coffee Break
½ c. firmly packed light brown sugar
¼ c. light corn syrup
2 ¼ t. instant espresso or coffee powder
1½ oz. unsweetened chocolate, coarsely chopped
¼ c. whipping cream
1 T. plus 1 t. coffee liqueur or water
10 scoops Blue Bell Dessert Trio Ice Cream (approximately ½ c. each)
1/3 c. chopped roasted pecans
Combine the sugar, corn syrup and espresso powder in a small heavy saucepan.
Bring mixture to boil over medium heat, stirring constantly. Boil for 5 minutes or until the sugar is completely dissolved.
Remove from heat. Stir in chocolate until melted. Stir in cream and liqueur or water.
Sauce can be served warm or at room temperature. For each dessert, place one scoop of ice cream into a chilled dessert bowl.
Top with a generous tablespoon of sauce. Sprinkle with pecans. Serve immediately. Makes 10 servings.
Note: To make your coffee break simple, use a purchased mocha sauce.