In article >,
"Dee Randall" > wrote:

> "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

I was thinking a sweetened, condensed milk based sauce with reduced
coffee or expresso added. Similarly, a reduced expresso could be added
to a caramelized simple syrup. The key is to gently reduce the
expresso, an already strong coffee, to an even more concentrated state
before adding it to a sauce. A caramelized simple syrup is one boiled
to a state that is not quite candied, still liquid when cooled, but is
just starting to brown and take on that caramel look, aroma and flavour.
I haven't made one in years, so I cannot remember off hand the
temperature on a candy thermometer.

BTW: on the expresso, since Bertie roasts his or her (sorry Bertie, I'm
not sure exactly who you are) own beans, the beans will be fresh ground.
I am a strong proponent of fresh ground beans. The difference is
flavour in coffee is immense and worthy.

I avoid commercially ground coffee at all costs. I will use instant in
a select few recipes, but ONLY a few.

jt