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Topic: coffee ice cream (12 msgs / 207 lines)
1) From: Peter Zulkowski
We made some ice cream the other day and wanted it to be coffee flavored.
So I espresso ground some of my favorite bean and just added the powder 
to the mix...
DO NOT DO THIS!!!
You wind up with gritty ice cream..
And everyone laughs..
LOL
PeterZ

2) From: Sandy Andina
I like to sprinkle espresso over the top of my ice cream (especially  
that lo-carb vanilloid stuff). I kinda dig the crunch.
On Jun 5, 2006, at 11:53 PM, Peter Zulkowski wrote:
<Snip>
Sandy
www.sandyandina.com

3) From: Turbosimba
The aeropress can be used to make coffee flavored ice cream. It is easy to  
make a coffee syrup with the press. You don't have to boil it down to a  
reduction, just use less water and more coffee when you press. Then just add  sugar 
and you have an almost instant coffee syrup.

4) From:
just tell everyone it's vanilla bean coffee ice cream...
---- Peter Zulkowski  wrote: 
<Snip>

5) From: Vince Doss
Tom references a cookbook with some coffee recipes on his Aeropress
pictorial page here:http://www.sweetmarias.com/aeropress_instructions.html"... But it can be very convenient for camping, traveling, etc.) This
concentrate is great for baking, and other recipes. The Moosewood Cookbook
has THE best chocolate cake recipe that uses coffee, and the AeroPress is
ideal for that..."
Vince
-- 
At some point between French and fire, it really doesn't matter much what
the "origin character" of the coffee was ...
Tom Owens - Sweet Maria's

6) From: David Springston
This is a multi-part message in MIME format.
    If you want the coffee flavor in your ice cream try the method I use =
to flavor the ganache for my chocolate truffles.  I grind my coffee =
beans for use in a French Press, for me, I like to use Sweet Maria's =
Puro Scuro blend.  Next, I heat the cream to just below a boil, then =
steep the ground beans and cream in the French Press for 4 minutes.  =
What you end up with is a very nicely flavored cream that has a bit more =
body due to the very fine grind that is let through the French Press =
filter.  Remember to use more liquid than is called for as some gets =
lost in the press.
David

7) From: Tim TenClay
There are 2 coffee ice cream recipes in "The Ultimate Icream Book" by
Bruce Weinstein -- It's worth picking up for the $15 it costs.
ISBN: 0-68816-149-9
Published by William Marrow and Company, Inc.
For the record, both of his coffee recipes call for steeping UNGROUND
beans in the milk.
Grace and Peace,
  `tim
-- 
Rev. Tim TenClay, IAPC
Dunningville Reformed Church (www.dunningville.org)
Knots & More Tatting Supplies (www.knotsandmore.com) NATA #253
Personal Blog:http://www.tenclay.org/blog

8) From: Scott Barron
On Jun 6, 2006, at 9:40 AM, Tim TenClay wrote:
<Snip>
I've done precisely this, a mere 10 beans of monkey blend when  
cooking the custard.  It turned out quite nice, the coffee flavor is  
not overpowering or fake like it is in typical store bought  
icecream.  I don't think I'd say it's subtle, it's definitely there,  
in just the right amount.  I think it's time to make some more!
-Scott

9) From: Scott Miller
Tim TenClay wrote:
<Snip>
I have Weinstein's Ultimate Frozen Dessert book; he's been successful 
with his "Ultimate" series of cookbooks and the recipes I have tried all 
worked well.
In the frozen dessert book, there is a good Bavarian cream pie recipe 
with a coffee flavored variation. I don't have an Aeropress but it  
seems like Aeropress coffee undiluted, would work well in recipes where 
espresso is called for.
I love frozen desserts, have not tried the coffee variation on this 
Bavarian recipe, and don't have an Aeropress ... obviously the solution 
to this is an Aeropress. Gosh, I just love rationalizing my new toy 
purchases like this! I did not hit a full bonus on my last quarter's 
performance so an HX machine will have to wait. I'm sure my girlfriend 
will be pleased that I decided to hold off on the HX machine and see the 
really thoughtful process and restraint I used to arrive at this 
conclusion. Hey, I've been wrong in the past, but THIS time...
cheers,
ScoTTT

10) From: Yakster
I think I'm going to make coffee ice cream tomorrow using the Donvier Ice
Cream maker:
I plan to use two AeroPress scoops of grounds to make about 2 ounces of
coffee concentrate, need to pick a coffee tonight.
I used the recipe from the Donvier Ice Cream maker I have as a base and
refrigerated the coffee overnight as well:
Coffee Ice Cream (substitute coffee extract for vanilla)
3 eggs . . . . . . . . . . . . . . . . . . . . . . . . . . 3
1 cup sugar . . . . . . . . . . . . . . . . . . . . .250 ml
2 cups light cream . . . . . . . . . . . . . . . .500 ml
2 cups milk . . . . . . . . . . . . . . . . . . . . .500 ml
2 oz AeroPress Coffee Concentrate . . .   60 ml
Beat eggs and milk together in a large saucepan.
Add sugar. Cook over low heat, stirring
constantly until thickened (approx. 10 min).
Mixture should smoothly coat the spoon.
Cool, then add cream and vanilla. Refrigerate
overnight and add in coffee concentrate.
Makes about 1Qt/.9L.
-Chris
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11) From: John A C Despres
And? And? Curious minds want to know how it turned out.
John
On Wed, Nov 25, 2009 at 12:22 PM, Yakster  wrote:
<Snip>
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12) From: John Mac
Chris passed on the ice cream in favor of chocolate fondue and other sweet
treats, IIRC.
On Mon, Nov 30, 2009 at 4:09 PM, John A C Despres wrote:
<Snip>
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