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Jul. 16th, 2025 06:13 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
dmxratedMom got around yesterday to making some coffee-flavored ice cream from a recipe from Nigella Lawson.
She mentioned on Uguu Blue while I was at work, that she used some kind of Italian espresso liqueur instead of kahlua to keep it from freezing solid, since the former is less sweet.
Tried some when I got home, but it still tasted just slightly bitter from the alcohol, and I asked if she could use kahlua next time. (Really, I would like to try it without any alcoholic ingredients, in case that would make it taste like what I had at Haagen-Daas before.)
She mentioned on Uguu Blue while I was at work, that she used some kind of Italian espresso liqueur instead of kahlua to keep it from freezing solid, since the former is less sweet.
Tried some when I got home, but it still tasted just slightly bitter from the alcohol, and I asked if she could use kahlua next time. (Really, I would like to try it without any alcoholic ingredients, in case that would make it taste like what I had at Haagen-Daas before.)