Coffee Ice Cream

INGREDIENTS:

- 1 cup milk
- 1/4 cup ground coffee
- 1 cup sugar
- 3 large eggs, beaten
- 1/8 tsp. salt1 Tbs. vanilla extract
- 3 cups half and half




PREPARATION:

     Heat milk in a heavy saucepan over medium high heat. When bubbles form around the edges of pan, remove from heat. Stir in coffee and half the sugar. In a slow and steady stream, whisk hot mixture into bowl with beaten eggs, whisking constantly. Return to saucepan. Add remaining sugar and salt. Stir constantly over medium high heat 3-4 minutes until mixture is thickened. Stir in vanilla and 1 cup half and half and chill in refrigerator. Strain through a very fine sieve or cheesecloth. Add remaining half and half and freeze in an ice cream maker 20-30 minutes until frozen.

Apple Coffee Cake

INGREDIENTS:

- 1 pkg yellow cake mix
- 1 pkg instant vanilla pudding mix
- 4 eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 6 apples, peeled, cored, sliced
- 1/2 cup sugar
- 2 tsp cinnamon
- 1/2 cup walnuts, chopped


PREPARATION:

      Preheat oven to 350F, and grease a 10-inch Bundt pan. In a large bowl, combine cake mix and pudding mix. Then add eggs, sour cream and oil. Mix until blended. In another small bowl, mix sugar, cinnamon and walnuts.

      Pour half the batter into the Bundt pan, then a layer of apple slices. Over the apple slices, sprinkle half the walnut mixture. Pour on the remaining batter. Top with the last apple slices and walnut mix. Bake for 1 hour to 70 minutes. Cool for 1/2 hour before removing from the pan.