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Wednesday, May 29, 2013

Copycat Mudpie Mojo Ice Cream

We have had several big milestones the last few weeks for the little one.  She is now six months, crazy how that time has flown by.  She can now roll over, mostly only back to belly.  This causes many issues as she gets stuck and cries.  Fun times? No.   Her sleep is now completely out of whack! Which means mommies sleep is crap.   We worked so hard to do sleep training around 5 months to have it now gone.  Ugh.   I think she is also teething yet no teeth have surfaced.   We have also started solid foods or well purees.  Since most of the food at this point doesn't make it in her mouth it has not had the effects of helping her sleep. I am making my own food because it is cheap and easy. Last night we did our first mixed concoction of kale and apple, and she liked it.  Phew.

It has definitely been busy with all these new changes.  I think she is also going through a "want mom" stage because some days I can barely put her down for 10 minutes without a fuss. 8-10pm is my crunch time for the blog.

It looks like the rest of this week is going to be a wonderful week weather wise so I am looking forward to some outdoor fun with the little one.  What is the best thing to have in hot weather, ICE CREAM of course.  My husband and I make a trip to Cold Stone, well more often than we should.   My husband always orders the same thing, Mudpie Mojo. It is coffee ice cream with peanut butter, fudge sauce, oreos and almonds.  I know, right! All the good stuff.  I decided to create this for him

 Copycat Mudpie Mojo .aka. Loaded Coffee Ice Cream

  • 1 1/2 cups milk
  • 1 1/2 cup 10% cream 
  • 1 1/2 tsp instant coffee
  • 1 tbsp glucose
  • 2 egg yolks
  • 1/4 cup granulated sugar
  • 1 tbsp cornstarch
  • 1/3 cup peanut butter
  • 1/3 cup chocolate sauce
  • 1/2 cup crushed oreos
  • 1/3 cup toasted almonds, chopped

1) In a medium sauce pan combine cream, milk, coffee powder and glucose.  Whisk together.  Bring to a simmer over medium heat, bubbles will start to appear on the edges when ready.
2) In a heat proof bowl, whisk together eggs, sugar and cornstarch.
3) Once cream/milk mixture is ready, slowly whisk in about a cup of the liquid into the eggs.  Whisk while pouring to avoid curdling the eggs.
4) Pour this new egg mixture back into the warm mixture and return to medium heat.  Whisking constantly until mixtures begin to thicken.  Do not let the mixture boil.
5) Run the mixture through a sieve into a bowl.  Cover the liquid directly with saran wrap to avoid a film developing.  Place the mixture in the fridge to cool completely.
6) Once ready, place the mixture in your ice cream attachment or machine.  Run for about 15-20 minutes.
Place the ice cream in a bowl or your freezer storage container and mix in the peanut butter, chocolate sauce, oreos and almonds.   Place in the freezer to set completely.

He ate this in 4 nights, NO JOKE and I had none, other than a few spoonful licks during the photo shoot.

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