- Brienne Boortz
- The French Kitchen's Café Liégeois.
Ingredients2 c. high-quality coffee ice cream
(we recommend Häagen-Dazs)
1 shot high-quality espresso, fresh and hot, or ¾ oz. strong black coffee
21/2 oz. homemade whipped cream
For whipped cream:
8 oz. heavy whipping cream
1 tsp. vanilla extract
2 oz. powdered sugar
PreparationFor whipped cream:
Add cream and vanilla to a chilled metal mixing bowl. Using a hand mixer, whip the cream until it begins to thicken. Sift in the powdered sugar and mix on high until stiff peaks form, being careful not to overmix.
Location Details The French Kitchen
Take the ice cream out of the freezer 30 minutes before you plan to indulge and place it in the fridge. Place three scoops of ice cream into a tall glass. Pour three-quarters of the espresso shot (drink or dump the remainder) or all of the coffee over the ice cream. Pipe homemade whipped cream on top and serve with a flat-sided spoon for best results. You know you did it right if it is all smooth and you don’t have any ice crystals.
AftertasteAfter a long day or week, there’s only one thing I crave, and it can make all my problems melt away (including giving me an extra boost of energy): Café Liégeois. I would drink this with my mom when I still lived in France, and now it has become a comfort I can’t live without, even in the U.S. My first French Kitchen employee still remembers her first Café Liégeois as well. We were working out of my home, and I made her one to enjoy out on the patio one afternoon. She says that’s when she knew she’d be working for me for a long time. I think she now wishes I didn’t drink them on busy workdays because I tend to talk much faster after having one, due to my sensitivity to caffeine. Who could resist though? [Editor’s note: Brutel declined to share her personal recipe for whipped cream; the recipe above was provided by Kids’ Program director Kristi Tutt.]
— Submitted by The French Kitchen owner Blandine Brutel and Kids’ Program director Kristi Tutt