Gloria Yoder wrote about her husband’s enjoyment of chocolate coffee smoothies in her debut column earlier this week. Amish cooks have a variety of uses for leftover coffee.
There’s an Amish Cook recipe for “crybaby cookies” that calls for leftover coffee as a key ingredients and a recipe for pot roast that I posted a week or so ago has coffee listed as a key ingredient. I wish I drank coffee in the morning, instead I cling to my cold Coke. Not a good habit. I need to rid myself of that bad stuff. Anyway, after Gloria wrote about the coffee smoothies, that made me think of a recipe for coffee ice cream that an Amish woman had sent me sometime ago. I wish I could remember where she was from, but the envelope got separated from the recipe. She has very good handwriting, though.
As the years go by and I use a keyboard more and more my once passable cursive has fallen into almost illegible disrepair. There is, by the way, a recipe written on the other side of the paper you see in the picture. THAT I will keep as a surprise and share with you hopefully next week if I can get Rachel to make it. It sounds amazing. So stay tuned:)
Meanwhile, this is the coffee ice cream on the paper above, it sounds decadently delicious and so, so easy to make. By the way, for Amish that live in more conservative settlements ice cream is more of a winter treat. Winter is when you stick something outside in zero degree weather to freeze or just a container and pack snow around it, something lacking in July (although it’s sure felt cool this summer!). In more progressive Amish settlements with indoor gas freezers, ice cream has become more of a traditional summer snack.
- 7 cups milk
- 2 cups sugar
- 2 tablespoons gelatin
- 1 /2 cup water
- 1 cup strong coffee
- 1 teaspoon salt
- 4 cups cream
- Soak gelatin in cold water while milk heats.
- Heat milk and sugar until hot but not boiling.
- Stir in gelatin.
- Add coffee and salt.
- Cool several hours then add cream and freeze.
- This is for a 6 quart freezer.
