Triple exclamation points — for an over-the-top triple treat.

From the bottom up:
A decadent spoonful of Caramel Sauce, then Coffee ice cream floating in espresso, topped with a Bailey’s-flavored chantilly cream and dotted with chocolate-covered coffee beans. Kahlua Licor de Cafe poured on top as a final touch… a devilish concoction of a dessert for my hubby who had a heck of a week at work. I get to share because late evenings at work mean a horrendous schedule for Mom as well —

But, on to the recipes:

The Caramel Sauce

Equal parts of sugar and heavy cream (I used 1/4 cup each)

Caramelize sugar in a clean saucepan over lowest heat, swirling pan slowly until all sugar is melted. Continue to cook sugar, until it turns into a golden syrup — watch carefully — don’t let it burn! When it’s a nice golden color, add the cream and swirl the pan again to combine. Let cook for a few more minutes, until lightly thickened. Use immediately. (For this recipe, I only used a spoonful as the ice cream is already sweet. I just wanted something sticky and interesting at the bottom, a nice surprise. You can keep the rest covered in the refrigerator, then reheat gently for future use.)

The Coffee Ice Cream

I only made half a batch as we’ve been having entirely too much ice cream around here lately. Honestly, I was tempted to run the custard base through our coffee maker just to see how it would turn out, but I got rather scared of the consequences (having to clean out that coffeemaker to make sure no dairy has gotten stuck to crevices — waiting to develop mold — isn’t my idea of a fun weekend).

2 cups cream and/or milk — use any combination you like — I used half 1% milk and half cream, but you can use pure cream if you want it rich, or just use milk if you want to keep it light
1/3 cup sugar, divided
2 egg yolks
1/2 teaspoon vanilla extract
1/3 cup cold-brewed coffee concentrate (or use really strong coffee or espresso)

Mix half of the sugar with the cream/milk in a saucepan and cook very gently over low heat until steamy. Mix the remaining sugar in a bowl with the egg yolks and whisk well until a pale yellow. Whisk in half of the milk/cream mixture to the yolks in a stream. Return to saucepan and continue to cook until it begins to thicken — do not allow to boil or egg yolks will curdle. When thick enough (or around 180 degrees F), remove from heat (strain if you wish) and add vanilla extract and coffee concentrate. Chill 3 hours or so, until cold. Freeze in ice-cream maker using manufacturer’s directions. Transfer to airtight container and freeze until firm, about 3 hours.

About the cold-brewed coffee concentrate: Cold-brewing, some people say, is for wimps who can’t handle the strength of “real” hot-brewed coffee. We don’t suffer from acid reflux, but do appreciate the mellower flavor of the coffee once in a while — it’s also great for parties when we plan to serve iced coffee, and perfect for lazy weekdays when all we want is a cup and yet don’t want to settle for instant.

For more information on cold-brewed coffee, click here.

The Chocolate-Covered Coffee Beans

Melt 2 ozs. dark chocolate (I used 70% Scharffen Berger) in a very clean, small saucepan over lowest heat, making sure you don’t get anything in the pan while you’re making this (water droplets, especially, will be the kiss of death).

When the chocolate is melted, dip coffee beans (I used Organic Montana Morning) in the chocolate. Lift out with a candy-making fork, or in my case, two skewers used like chopsticks. (I tried to find a candy-making fork small enough to handle coffee beans at the cookeware store the other day but they didn’t have any.) Let excess chocolate drip back into pan and lay chocolate-covered bean on a wax paper. Allow to cool before handling. Dip two or three times, allowing coating to harden in between, if you want a thicker chocolate coating. Or use dark chocolate for a first coating and then a milk chocolate or even white chocolate for a second and/or third dipping — so you get a greater proportion of chocolate to coffee bean.

Coffee, sugar…. what else do you need?

Thanks to Ronald of lovesicily for the perfect theme and for hosting this month’s Sugar High Friday. Our thanks go to Jennifer, the Domestic Goddess as well who started this sweet tradition. It’s a most satisfying reward for getting through a hectic week!