First Tattoo

So I got a tattoo. Here are the blurry pictures of it:





Go ahead laugh, I like it, I want more of them.

Mocha Ice Cream

So lately I have become addicted to Mocha's. It started off with a Mocha Ice Cream I made one Saturday at my mom's house. It has no progressed into a full on Mocha obsession. I must have my mocha's.

I thought I would share my recipe for Mocha Ice Cream with anyone who may be interested. I tend to make my Ice Cream using a Creme Anglaise method. Which is a fancy way of saying I make a flavoured French Custard which I then freeze. I even took some pictures I will share here in case you really do want to make this fantastic Ice Cream, which began my new appreciation of Coffee, Mocha's in particular.

Enjoy!

Ingredients:

3 Tbls. Instant Coffee Grounds
3 Tbls. Unsweetened Cocoa Powder
1 1/3 Cup Sugar
3 Egg Yolks
2 Cups Milk
2 Cups Half and Half



On Medium High Heat Dissolve Coffee Grounds in Milk until Scalding hot (Approx 175 F)




Strain out any un-dissolved coffee rinds/granules



Mix together Sugar, Egg Yolks and Cocoa Powder in a bowl








Pour Hot Milk Mixture into Yolk Bowl Mixture in a stream, whisking constantly to avoid scrambling the egg yolks.



Return Egg/Milk Mixture to stove. Bring up to about 180 F until mixture thickens to a custard like consistency. (Mixture should coat the back of a wooden spoon. Being able to run a line through coated spoon will indicate mixture is at desired doneness) DO NOT BOIL MIXTURE.



Strain Custard, and chill until cool.

Freeze in Ice Cream Maker according to manufacturers instructions.

Allow to freeze 6 hours to overnight to achieve complete freeze.