Mystery Lovers' Kitchen: Jeopardy

Tuesday, March 13, 2018

Double Jeopardy Giveaway with Easy Coffee Ice Cream Recipe from Cleo Coyle

As some of you already know, we had the surreal thrill of being the subject of a question on Jeopardy. And, yes, we completely geeked out!

Cleo Coyle has a partner in

crime-writing—her husband.

Learn about their books

by clicking here and here.

If you missed it, we are happy to share an image of how the "answer" appeared, under the Mystery and Crime Novels category, on that legendary board. Scroll down to see...

Thanks to all of you who joined in the Jeopardy fun with us on Facebook. If you'd like to see our post to comment, like, or share, click here.

Jeopardy's legendary television
game board gets caffeinated.
Click to learn more.

Double Jeopardy Giveaway!

In honor of hearing the amazing Alex Trebek read our book titles and pen name, we are giving away 2 of our Coffeehouse Mystery books and an edition of the Jeopardy home game.
~~Leave a comment on this post by midnight Sunday (March 18th) with a way to get in touch (email or Facebook name) and you are entered in the drawing!~~

The drawing is now over.

THANK YOU TO EVERYONE
FOR YOUR KIND COMMENTS!

HAPPY CONGRATS
TO OUR WINNER:

GOSSAMER GAL!

HERE'S WHAT SHE WON...

☕

Prize #1

Autographed copy of the
new paperback edition of
last year's bestselling
Coffeehouse Mystery...

DEAD COLD BREW

For more info or to purchase,
click cover above or link below...

Amazon * B&N * IndieBound

🍴

Our culinary mystery includes

more than 25 delicious recipes!
To get the Free Recipe Guide,
CLICK HERE.

Click here or on the image above for our
Free Recipe Guide to DEAD COLD BREW.

Pssst...

DEAD COLD BREW's

"Secret NY Places" Website

Launches this Weekend...

Subscribe to our free newsletter
so you don't miss the fun launch.

Click here to
subscribe!

☕

Prize #2

Autographed Advanced Reading copy of...

SHOT IN THE DARK

Our New Coffeehouse Mystery!

Coming April 17, 2018

For more info or to pre-order,
click cover above or link below...

Amazon * B&N

IndieBound

☕

Prize #3

The Jeopardy Home Game!

(Alex Trebek not included.)

Jeopardy Home Game
Click to learn more or buy.

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COFFEE ICE CREAM

As for the foodie part of today's post, below you'll find my recipe for making No-Churn Coffee Ice Cream. The recipe is incredibly easy, requires no cooking, no eggs, and no machine. Yet it yields creamy, smooth, amazingly delicious results, and I hope you enjoy it!

A Note from Cleo

"No-churn" ice cream is easy to make, takes little room in my freezer, and does not require reading appliance instructions (huzzah!). It's also economical and the way its frozen, in 9 x 5 bread loaf pans, even reminds of of the amazing gelato shops of Italy.

While many no-churn recipes exist online, they are not all equal. I experimented with the most common recipe until I found my own version--one that actually delivered an outstanding, easy-to-make, no-machine ice cream. Coffee ice cream is one of our favorites. If it's one of yours, too, we hope you will eat with joy! ~ Cleo

☕

To download a free PDF
of this recipe that you can
print, save, or share,
click here.

Click here for the Free Recipe PDF.

Cleo's No-Churn Coffee Ice Cream

Makes a little over 1 quart, about 5 cups

2 cups Heavy Cream (aka Heavy Whipping Cream)
1 (14 ounce) can Sweetened Condensed Milk (about 1-1/4 cups)
2/3 cup evaporated milk (or one 5-ounce can)
1 Tablespoon instant espresso powder*
1/2 teaspoon pure vanilla extract

Directions: In a chilled metal, glass, or ceramic bowl, beat heavy cream with an electric mixer until thickened. (Do not create whipped cream, simply beat it until it resembles thickened white gravy.) Add the sweetened condensed milk, evaporated milk, instant espresso powder, and vanilla. With the mixer on low, blend the mixture well until smooth.

Pour the blended mixture into a 9 x 5 metal loaf pan. Why? Because a metal pan will conduct the cold better than a plastic container.

Do not fill the pan to the very top. Here’s why. You'll need to stretch a sheet of plastic wrap across the top of the pan, keeping the plastic from touching the ice cream itself. Place the pan in the freezer for 8 to 12 hours. By then, the entire pan should be ready to serve and enjoy!

To store, you can scoop the ice cream into a re-sealable plastic container, or you can continually re-wrap the metal pan in plastic wrap to prevent freezer burn.

Click to learn more.

*Espresso powder note: In baking and cooking, good quality instant espresso powder produces better flavor than instant coffee or coffee crystals, which is why I recommend using instant espresso instead of instant coffee for your recipes. The brand I use is Medaglia D'oro because it delivers the instant espresso in fine powder form, which dissolves beautifully into batters. All is not lost if you have only instant coffee crystals or your instant espresso brand comes in crystal rather than powder form. For best flavor in those cases, whisk the crystals into a small amount of the evaporated milk until completely dissolved before using in this recipe.

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