Mocha Ice Recipe
Ingredients
| Water | 2 1/2 Cup (16 tbs) | |
| 1/2 cup firmly packed dark brown sugar | ||
| Granulated Sugar | 1/3 Cup (16 tbs) | |
| Unsweetened cocoa powder | 1/3 Cup (16 tbs) | |
| Ground ginger | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Strong coffee | 1 Tablespoon, brewed | |
| Vanilla extract | 1 Teaspoon | |
Directions
1 In a medium-size saucepan, bring the water, brown sugar, granulated sugar, cocoa, ginger, and salt to a boil over moderate heat.
Cook, uncovered, for 5 minutes or until syrupy.
Let cool to room temperature, then stir in the coffee and vanilla.
2 Pour into an 8"x 8"x 2" pan, cover with plastic food wrap, and freeze for 2 hours or until almost firm but the center is still mushy.
Remove the mixture from the freezer and beat until smooth.
Coverand freeze 2 to 3 hours more or until firm.
Remove from the freezer and let stand at room temperature for 5 minutes before serving to allow it to soften slightly.
Cook, uncovered, for 5 minutes or until syrupy.
Let cool to room temperature, then stir in the coffee and vanilla.
2 Pour into an 8"x 8"x 2" pan, cover with plastic food wrap, and freeze for 2 hours or until almost firm but the center is still mushy.
Remove the mixture from the freezer and beat until smooth.
Coverand freeze 2 to 3 hours more or until firm.
Remove from the freezer and let stand at room temperature for 5 minutes before serving to allow it to soften slightly.
Chef
