Cool summer dessert — Cappuccino Ice Cream Parfait

LaVetra Brown provided this recipe for the February 2008 cooking column, “Capturing the Present and Remembering the Past,” I wrote for the Abilene Refletor-Chronice. She

credits Kathleen Wedel, Minneapolis KS, for this easy-to-make but absolutely delicious dessert.   

Prepare ahead of time and hold in the freezer until just before you are ready to serve.

By the way, the Butterscotch Sauce is delicious and would be a great topping for vanilla ice cream, a sundae, or for any recipe that calls for butterscoth sauce.

Cappuccino Ice Cream Parfait    

To prepare parfait: Stir 1/2 teaspoon ground cinnamon and 1 teaspoon grated orange rind into 1 1/2 cups butterscotch sauce (recipe follows).

Alternate 3 pints coffee* ice cream and Butterscotch Sauce into parfait glasses. Freeze until serving time. 

Top with whipped cream and additional grated orange rind.

*Coffee ice cream at our grocery store runs almost $5.00 a pint so we bought a half gallon of premium vanilla and I added 1 tablespoon+ instant espresso coffee powder to approximately 6 cups of vanilla (about 3/4 of the carton or 3 pints) to create my own coffee ice cream. (Add more or less instant espresso coffee powder to taste and be sure to stir it in completely – it helps if the ice cream is just a bit soft. I then put the ice cream back in the freezer to harden slightly before I assembled parfaits.)

Butterscotch Sauce 

1/2 cup (1 stick) butter

1 1/2 cups packed brown sugar

1/8 teaspoon salt

2 tablespoons corn syrup

1/2 cup heavy cream

1/2 cup chopped walnuts

1. Melt butter; add brown sugar, salt & syrup.  
   
2. Bring to a boil & cook until sugar is dissolved. 
   
3. Gradually add 1/2 cup cream, stirring constantly, and bring to boil again.  
   
4. Cool and then add 1/2 cup chopped walnuts. 
   

Recipe without photos . . .

Cappuccino Ice Cream Parfait     

To prepare parfait: Stir 1/2 teaspoon ground cinnamon and 1 teaspoon grated orange rind into 1 1/2 cups butterscotch sauce (recipe follows).

Alternate 3 pints coffee* ice cream and Butterscotch Sauce into parfait glasses. Freeze until serving time. Top with whipped cream and additional grated orange rind.

*Coffee ice cream at our grocery store runs almost $5.00 a pint so we bought a half gallon of premium vanilla and I added 1 tablespoon+ instant espresso coffee powder to approximately 6 cups of vanilla (about 3/4 of the carton or 3 pints) to create my own coffee ice cream. (Add more or less instant espresso coffee powder to taste and be sure to stir it in completely – it helps if the ice cream is just a bit soft. I then put the ice cream back in the freezer to harden slightly before I assembled parfaits.)

Butterscotch Sauce 

1/2 cup (1 stick) butter

1 1/2 cups packed brown sugar

1/8 teaspoon salt

2 tablespoons corn syrup

1/2 cup heavy cream

1/2 cup chopped walnuts

1. Melt butter; add brown sugar, salt & syrup.  
2. Bring to a boil & cook until sugar is dissolved. 
3. Gradually add 1/2 cup cream, stirring constantly, and bring to boil again.  
4. Cool and then add 1/2 cup chopped walnuts.