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Silver Eyes Recipe


2 cups coffee bouillon granules

1/2 cup chopped walnuts

1/2 cup almonds

1/4 cup Pomegranate molasses

1/4 cup white sugar

1/2 teaspoon salt

1/2 teaspoon ground black pepper

coffee flavored bittersweet chocolate ice cream, divided


In a medium-size blender, combine the coffee, nuts, almonds, and molasses. Blend for about 10 sessages until the mixture is smooth, no lumps remain. Pour half of the mixture into the top of an ice cream mold or custard pan.

In a small bowl, pour the remaining coffee mixture over the remainder of the batter. Cover the entire pan with foil. Freeze overnight to harden the ice cream.

Prepare the bittersweet chocolate ice cream by blending together 1/3 cup butter or margarine and 1/2 cup of milk. Cool, then stir ice cream into the refrigerator 8 to 12 hours before serving.


Kere writes:

⭐ ⭐ ⭐ ⭐

I used unsalted butter, canned green beans, dried minced onion, oregano, and basil. I also used a couple of tablespoons of garlic powder. I used this sauce over vanilla ice cream--wonderfully simple. Unfortunately, I did the same thing to the pecans as I usually do for my nutella, thinking it would help--worse, the next day I found out it wouldn't help at all--and honestly, I thought it would be a waste of apricots. But it actually was a great resource--and recipe--and will be used for sweetbread pudding. My pecans were quite ripe, so it wasn't too late to get them to regenerate!