Chef Luis'

Mocha Ice Cream Sundaes with Coffee-Caramel Sauce

 

When my daughter hears the word encouragement, ice cream comes to mind. I thought this treat would be a good end of summer treat.

The caramel sauce adds a grown-up edge.

 

1 pint vanilla ice cream

1 pint coffee ice cream

1 pint chocolate ice cream

1 cup fresh raspberries

Coffee Carmel Sauce

1 cup chilled whipping cream, beaten to peaks

1 tablespoon finely ground roasted coffee beans

 

Coffee Carmel Sauce

• 1 1/4 cups water
• 1 tablespoon instant espresso powder or instant coffee powder
• 2 cups sugar
• 3 tablespoons unsalted butter
• 1/2 cup whipping cream

 

 

 

Preparation

 

For Coffee Carmel Sauce

Bring 1 cup water to simmer in small saucepan; stir in 1 tablespoon instant espresso powder. Remove from heat. Set espresso mixture aside.

Combine sugar and remaining 1/4 cup water in medium saucepan. Stir over medium heat until sugar dissolves. Increase heat to medium-high and boil without stirring until caramel is deep amber color, occasionally swirling pan and brushing down sides with wet pastry brush, about 10 minutes.

Stir espresso mixture into saucepan with caramel (mixture will bubble vigorously). Stir until caramel bits dissolve, about 2 minutes. Stir in butter. Cool slightly. Stir in cream. Serve warm. (Can be made 1 week ahead. Cover and refrigerate. Rewarm over low heat just until warm and pourable, stirring frequently.)

For Sundae

Arrange 1 scoop of each ice cream in each of 6 stemmed glasses. Sprinkle raspberries over ice cream. Pour about 3 tablespoons warm Coffee-Caramel Sauce over ice cream in each glass. Top with whipped cream. Sprinkle with ground coffee beans.

 

 

 

 

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