Comments on: Mocha Madness: espresso + chocolate = cold comfort.

By: Heidi

Heidi — Fri, 24 Jul 2009 17:26:23 +0000

First of all– thanks for the awesome recipe– and of course, those great photos of every step and more! Now I know not to worry when the ice cream is squeezing out at the top! I have the older — white, not scalloped top– Cusinart and we love it!

I find that for packing and storing our ice cream, Zip Loc’s Twist and Loc Containers– 4C/qt size are terrific! When you manage to NOT eat all the ice cream right away, they keep it perfectly fresh and ice free! The only down side is that they won’t quite hold all the ice cream, so I tend to need 2 containers. I just bought a half dozen (with $1 coupons attached!) to be ahead of the game for recipes just like this! Now to go find the last of those Choc. covered espresso beans…

By: Gert Martel

Gert Martel — Sat, 11 Jul 2009 12:44:43 +0000

We’ve been eating frozen yogurt (Kemps) for years now and can hardly tell the difference from ice cream. Any suggestions how to make it. Enjoy reading your blog–it inspires me to try different things.

Pinkberry’s is apparently all the rage in the frozen yogurt field now. This recipe is supposed to be a clone of theirs. Let us know how it comes out - PJH

By: Kimberly D

Kimberly D — Sat, 11 Jul 2009 03:04:09 +0000

Could you use coconut milk? I was thinking of a tropical flavor ice cream.

Sure, don’t see why not - go for it! PJH

By: Mrs. Hittle

Mrs. Hittle — Fri, 10 Jul 2009 16:27:52 +0000

Woah– Free shipping! i just placed an order! Thanks!

By: Mrs. Hittle

Mrs. Hittle — Fri, 10 Jul 2009 02:00:47 +0000

i tried this the same day i read it, and now am about to make it again… delicious! i really need to pick up some espresso powder. Our regular grocery stores don’t carry it, so i have to make a separate trip and just haven’t bothered yet. What i did last time, though, is add two shots of espresso and a little instant coffee to supplement it (fresh-brewed isn’t as concentrated as the powder). That worked pretty well– well enough to make it twice in four days! Thanks so much for the recipe!

Hi - You could always get espresso powder here… Go for it! Glad you’re enjoying the recipe - PJH

By: Bridget

Bridget — Wed, 08 Jul 2009 21:31:33 +0000

Oh…WOW! That’s about all I can say. Other than I am a firm believer in your method of taste-testing directly out of the ice cream maker.

By: Ann Perry Evans

Ann Perry Evans — Wed, 08 Jul 2009 18:49:45 +0000

I almost licked my computer screen as I read through this one! For the lactose intolerant, do you think this would work with Lactaid milk and then plain yogurt instead of heavy cream?

Yes, you could use these substitutes. There is also a nut based cream substitute called MimicCream. Frank @ KAF.

By: Shirley

Shirley — Wed, 08 Jul 2009 13:57:41 +0000

Wow, PJH, it just keeps getting better. I too love your writing style, I have a local friend who is a food columnist and your styles are quite similar. As to the ice cream, yum, I used my new Cuisinart on the 4th to make Maple Ice Cream based on their vanilla recipe, I used half and half, 1/2 cup white sugar and 1/4 maple sugar plus 1/4 teaspoon maple flavoring (unfortunately not King Arthur’s), served it with Apple Enchiladas and it was a big hit, nothing left over.
By the way, I was recently watching a home renovation from Georgia and there sitting on the counter was a bag of King Arthur flour and I yelled out “I’m proud of you girl”. I love seeing your products on different TV productions.

By: bakingblonde

bakingblonde — Wed, 08 Jul 2009 12:06:18 +0000

i am an ice cream addict! I have yet to purchase an icecream maker but have been known to add a ton of crazy combinations to store bought icecream with amazing results. I am a little scared (well my pants are) of what heaven it would be with homemade icecream. I may lose all self-control!
You will definately have a lot of fun with one and be able to create even more amazing creations. Joan@bakershotline.

By: Susan

Susan — Wed, 08 Jul 2009 03:50:17 +0000

PJ — I love KAF, love this blog, and really, really love your writing style!

Well, thank you, Susan. Great way to start the day here - Cheers! PJH