Remember the crème fraîche ice cream of a few days ago? Well, this morning it was already so hot very early that coffee just didn’t taste good, and I had some left over. That is extremely rare for me. Rather than waste it, I added a little honey to it and set it aside to cool.
MOCHA CRÈME FRAÎCHE BARS
Makes 4 bars
If your ice cream is rock hard (mine was because I’d had it in the Big Freezer), let it sit at room temperature until you can easily scoop it.
8 ounces crème fraîche ice cream
4 ounces strong coffee with 1 ounce honey added, then cooled
- Measure the coffee and honey in a liquid measuring cup. Scoop the ice cream (yes, you may substitute vanilla) right in on top of it, pressing it with the back of the scoop if necessary to pack it in. It’s sort of like measuring shortening. Very sort of. Stop when you reach a total of 13 ounces.
- Use a tablespoon (from the table, not a measuring spoon) to gently fold the coffee and ice cream together. Work quickly. You don’t want the ice cream to melt a lot. You’re not going for a smooth mixture here – some dramatic, dark streaks of coffee should remain.
- Spoon the mixture into the molds by placing one spoonful in each mold, then coming back around with another until you’ve filled them all. This will prevent the loose coffee from winding up on either the tip or the bottom of the bars, where it would be icy. If there is any left in the measuring cup when you’re done distributing it among the molds, sip it!
- Insert the sticks/handles, and set the mold in the freezer. Depending on how cold your freezer is, within a couple of hours, you should be tasting something delightfully chilled and deeply flavored. Be gentle with Mickey’s feet.