Propelled to act with the approaching end of its shelf life for some heavy cream, I set to work Thursday a week ago making the first batch of ice cream for 2021: coffee caramel double chocolate liqueur ice cream. This one has always been well-received here at the Roediger House, although this is the first time I've tried to doctor it up with the addition of some coffee caramel sauce I'd been saving from a previous dessert adventure. All it takes is sugar for me to find something irresistible, apparently. The base was chilled overnight and I churned it last Friday morning, so that at least a soft-serve version of it could be offered following dinner Friday night. Lordy, that's some chocolatey goodness!
"Double Chocolate Liqueur Ice Cream," by Kita Roberts. From her Pass the Sushi blog.
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