On Wed, 14 Jan 2009 14:46:23 -0000, "Bertie Doe"
> wrote:

>
>"Dee Randall" < wrote in message
>>
>> "Bertie Doe" <wrote in message
>
>>
>> My fav is vanilla ice cream on fresh
>>> or tinned fruit. I roast my own coffee and would love to make coffee
>>> sauce for ice cream, but I can never make it thick or strong enough. The
>>> local s/mkt sells lots of flavored syrups - except coffee.
>>>
>>>
>>
>>
>> Your remarks Coffee Sauce sounds fantastic for ice cream. I wonder if
>> this would be a similar recipe to what you might make.
>> http://www.recipezaar.com/Creamy-Coffee-Sauce-198831
>>
>> (Seeing you on alt.coffee)
>> Dee Dee
>Thanks Dee but I was looking for a coffee flavor, that I could put into my
>empty sqeezey syrup containers and maybe use over porridge as well - as a
>change from maple flavored syrup. The egg yolks in the recipezaar, mean that
>it'll have a fairly short fridge-life.
>
>I might try Waynes idea of a coffee extract. I once tried 'Bev' made by
>Lyons Tetley, but they add chicory, which spoils the taste IMO
>http://www.kzwp.com/lyons/group3.htm
>
>


Try making a syrup and add instant coffee with just enough water to
make a paste. Play with that and see if you can get something
palatable.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)