HomeRoast Digest


Topic: Coffee ice cream was RE: +Horse-Green Stripe Chocolate cake frosting.......mmm good! (15 msgs / 479 lines)
1) From: Lynne
Oh, man - I'm going to keep my eye out for an ice cream maker at the 
thrift stores. Before I started roasting, I kept trying to think of 
ideas to improve the standard coffee ice cream.... this sounds delish.
Lynne
On Dec 7, 2006, at 11:42 AM, bb wrote:
<Snip>

2) From: bb
my coffee ice cream recipe was as follows...(literally mine) 
2 C 1/2 & 1/2
1 C Cream
1/2 C White Sugar
5 ea Egg Yolks
6 T Course ground coffee
1. scald milks and coffee grounds in a pot on stove.  Turn off heat and
leave to steep for 5-10min
2. Whisk together sugar and egg yolks until sugar is dissolved
3. strain milk/coffee mixture
4. slowly whisk milk/coffee mixture into egg/sugar mixture while whisking
5. return to stove over low heat and slowly heat till the custard lightly
coats the back of a spoon or until it reaches 185deg
6. strain custard into a bowl in an ice bath to cool rapidly.
7. put in refrigerator for 12-24 hours
8. freeze according to ice cream machine instructions
Most ice creams you'll put in 3/4-1 full cup of sugar for that amount of
liquid, but I wanted the coffee to really be the prominent flavor.  You
could make it stronger if you like as well by cutting back on sugar or
putting more coffee into the mix, but I found this to work really well.  The
Peaberry especially was a huge hit.  So much better then your general coffee
ice creams in that they use crappy beans.
You could also make it even creamier and fattier by using 1:1 half &
half:cream instead of 2:1
Bill

3) From: Lisa J. Carton, LICSW
ok---i admit i know NOTHING about making ice cream but this is really intri=
guing! SO, my question is: what do you do after it's frozen? Then you put i=
t in an ice cream machine?
Thanks~~
----- Original Message ----=
From: bb 
To: homeroast
Se=
nt: Thursday, December 7, 2006 11:42:06 AM
Subject: Coffee ice cream was =
RE: +Horse-Green Stripe Chocolate cake frosting.......mmm good!
my =
coffee ice cream recipe was as follows...(literally mine) 
2 C 1/2 & 1=
/2
1 C Cream
1/2 C White Sugar
5 ea Egg Yolks
6 T Course ground cof=
fee
1. scald milks and coffee grounds in a pot on stove.  Turn off hea=
t and
leave to steep for 5-10min
2. Whisk together sugar and egg yolks =
until sugar is dissolved
3. strain milk/coffee mixture
4. slowly whisk =
milk/coffee mixture into egg/sugar mixture while whisking
5. return to st=
ove over low heat and slowly heat till the custard lightly
coats the back=
 of a spoon or until it reaches 185deg
6. strain custard into a bowl in a=
n ice bath to cool rapidly.
7. put in refrigerator for 12-24 hours
8. f=
reeze according to ice cream machine instructions
Most ice creams you'=
ll put in 3/4-1 full cup of sugar for that amount of
liquid, but I wanted=
 the coffee to really be the prominent flavor.  You
could make it stronge=
r if you like as well by cutting back on sugar or
putting more coffee int=
o the mix, but I found this to work really well.  The
Peaberry especially=
 was a huge hit.  So much better then your general coffee
ice creams in t=
hat they use crappy beans.
You could also make it even creamier and fa=
ttier by using 1:1 half &
half:cream instead of 2:1
Bill
-----Orig=
inal Message-----
From: Todd Christell [mailto:tchristell] =
Sent: Thursday, December 07, 2006 9:52 AM
To: homeroast=
ias.com
Subject: RE: +Horse-Green Stripe Chocolate cake frosting.......mm=
m good!
So where did you get the recipes for the ice cream?  Any favor=
ites?
Todd
Todd Christell
Network Manager
SpringNet
www.spr=
ingnet.net
417.831.8688
Key fingerprint = 4F26 A0B4 5AAD 7FCA 48DD 7F=
40 A57E 9235 5202 D508
> it does sound good.  I made single origin =
ice creams for thanksgiving 
> which brought laughs from those with no id=
ea.  to those who knew, 
> however...it as like little taste of heaven in=
 every bite.
>
>
>
> From: Lisa J. Carton, LICSW [mailto:li=
sajcarton]
> Sent: Thursday, December 07, 2006 9:27 AM
> To: =
homeroast
> Subject: Re: +Horse-Green Stripe Chocol=
ate cake frosting.......mmm good!
>
>
> Hi Cody--welcome!
> WOw--th=
at sounds like a GREAT combo! Love the frosting idea!!!! Very 
> nice....=
...
>
homeroast=
 mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroastT=
o change your personal list settings (digest options, vacations,
unsvbscr=
ibes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings=
homeroast mailing list=http://lists.sweetmarias.com/mailman/listinfo/homeroastTo change your=
 personal list settings (digest options, vacations, unsvbscribes) go to htt=
p://sweetmarias.com/maillistinfo.html#personalsettings==
_
Do you Yahoo!?
Everyone is raving about the all-new Yahoo! Mail beta.=http://new.mail.yahoo.com

4) From: Brett Mason
You freeze the chilled mixture IN an Ice Cream machine - once smooth creamy
and somewhat stiff, you then move the final into a freezer to harden.... I
think...
On 12/7/06, Lisa J. Carton, LICSW  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

5) From: Lisa J. Carton, LICSW
Ahhhhh...of course! Thanks Brett! I may have to find an ice cream machine a=
fter all! Coffee was always my favorite flavor even as a child (figures!)  =
----- Original Message ----
From: Brett Mason 
To: homeroast
Sent: Thursday, December 7, 200=
6 11:58:30 AM
Subject: Re: Coffee ice cream was RE: +Horse-Green Stripe C=
hocolate cake frosting.......mmm good!
You freeze the chilled mixtu=
re IN an Ice Cream machine - once smooth creamy and somewhat stiff, you the=
n move the final into a freezer to harden.... I think...
 
On 12/7/0=
6, Lisa J. Carton, LICSW  wrote: 
ok---i admit i k=
now NOTHING about making ice cream but this is really intriguing! SO, my qu=
estion is: what do you do after it's frozen? Then you put it in an ice crea=
m machine? 
Thanks~~
 
----- Original Message ----
From: bb < bb=
@zemudaville.com>
To: homeroast
Sent: Thursday=
, December 7, 2006 11:42:06 AM
Subject: Coffee ice cream was RE: +Horse-G=
reen Stripe Chocolate cake frosting.......mmm good!
my coffee ice c=
ream recipe was as follows...(literally mine) 
2 C 1/2 & 1/2
1 C Cre=
am
1/2 C White Sugar
5 ea Egg Yolks
6 T Course ground coffee
1. =
scald milks and coffee grounds in a pot on stove.  Turn off heat and 
lea=
ve to steep for 5-10min
2. Whisk together sugar and egg yolks until sugar=
 is dissolved
3. strain milk/coffee mixture
4. slowly whisk milk/coffee=
 mixture into egg/sugar mixture while whisking
5. return to stove over lo=
w heat and slowly heat till the custard lightly 
coats the back of a spoo=
n or until it reaches 185deg
6. strain custard into a bowl in an ice bath=
 to cool rapidly.
7. put in refrigerator for 12-24 hours
8. freeze acco=
rding to ice cream machine instructions
Most ice creams you'll put in =
3/4-1 full cup of sugar for that amount of
liquid, but I wanted the coffe=
e to really be the prominent flavor.  You
could make it stronger if you l=
ike as well by cutting back on sugar or 
putting more coffee into the mix=
, but I found this to work really well.  The
Peaberry especially was a hu=
ge hit.  So much better then your general coffee
ice creams in that they =
use crappy beans.
You could also make it even creamier and fattier by =
using 1:1 half & 
half:cream instead of 2:1
Bill
-----Original Mes=
sage-----
From: Todd Christell [mailto:tchristell ] 
Sent=
: Thursday, December 07, 2006 9:52 AM
To: homeroast=
Subject: RE: +Horse-Green Stripe Chocolate cake frosting.......mmm good!=
 
So where did you get the recipes for the ice cream?  Any favorites?=
Todd
Todd Christell
Network Manager
SpringNet
www.springne=
t.net
417.831.8688
Key fingerprint = 4F26 A0B4 5AAD 7FCA 48DD 7F40 A5=
7E 9235 5202 D508
> it does sound good.  I made single origin ice c=
reams for thanksgiving 
> which brought laughs from those with no idea.  =
to those who knew, 
> however...it as like little taste of heaven in ever=
y bite.
>
>
>
> From: Lisa J. Carton, LICSW [mailto: lisajc=
arton]
> Sent: Thursday, December 07, 2006 9:27 AM
> To: home=
roast 
> Subject: Re: +Horse-Green Stripe Chocolate=
 cake frosting.......mmm good!
>
>
> Hi Cody--welcome!
> WOw--that =
sounds like a GREAT combo! Love the frosting idea!!!! Very 
> nice.......=
 
>
homeroast m=
ailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroastTo =
change your personal list settings (digest options, vacations,
unsvbscrib=
es) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings=
homeroast mailing list
=http://lists.sweetmarias.com/mailman/listinfo/homeroastTo change your pe=
rsonal list settings (digest options, vacations, unsvbscribes) go to http:/=
/sweetmarias.com/maillistinfo.html#personalsettings
 
Have =
a burning question? Go to Yahoo! Answers and get answers from real people w=
ho know.
-- 
Cheers,
Bretthttp://homeroast.freeservers=.com=
Do you Yahoo!?
Everyone is raving about the =
all-new Yahoo! Mail beta.http://new.mail.yahoo.com

6) From: bb
This is a multi-part message in MIME format.
Brett is exactly right.  I used a rock salt style one for years, but when I
got married I got one of those cuisinart style ones that you freeze the
canister.  I had it four years before I finally used it a few weeks ago, and
it worked fantastic.  I recommend pulling the ice cream from the freezer
when it's a little looser then you'd think it ought to be.  I like to pull
mine when it's just short of a dairy queen soft serve type consistency.  If
you over mix it, while it will still be good, it has a tendency to get what
is called "sandy".  It's from overworking the fat and it has a mild gritty
texture.
 
Another smash, is to take brownies and put them in the fridge so they get
really firm.  Then take a rolling pin and literally roll them as flat as you
can making them really dense which makes them chewy.  You can then cut this
into 1/4-1/2" cubes and fold it into the mixture as you pull it from the ice
cream machine and put it into the freezer.
 
Bill
sorry to wander so off topic...I came to good coffee by way of good
food/dessert as I was formerly a pasty chef  
From: Lisa J. Carton, LICSW [mailto:lisajcarton] 
Sent: Thursday, December 07, 2006 11:01 AM
To: homeroast
Subject: Re: Coffee ice cream was RE: +Horse-Green Stripe Chocolate cake
frosting.......mmm good!
Ahhhhh...of course! Thanks Brett! I may have to find an ice cream machine
after all! Coffee was always my favorite flavor even as a child (figures!)  
----- Original Message ----
From: Brett Mason 
To: homeroast
Sent: Thursday, December 7, 2006 11:58:30 AM
Subject: Re: Coffee ice cream was RE: +Horse-Green Stripe Chocolate cake
frosting.......mmm good!
You freeze the chilled mixture IN an Ice Cream machine - once smooth creamy
and somewhat stiff, you then move the final into a freezer to harden.... I
think...
On 12/7/06, Lisa J. Carton, LICSW  wrote: 
ok---i admit i know NOTHING about making ice cream but this is really
intriguing! SO, my question is: what do you do after it's frozen? Then you
put it in an ice cream machine? 
Thanks~~
----- Original Message ----
From: bb <   bb>
To: homeroast
Sent: Thursday, December 7, 2006 11:42:06 AM
Subject: Coffee ice cream was RE: +Horse-Green Stripe Chocolate cake
frosting.......mmm good!
my coffee ice cream recipe was as follows...(literally mine) 
2 C 1/2 & 1/2
1 C Cream
1/2 C White Sugar
5 ea Egg Yolks
6 T Course ground coffee
1. scald milks and coffee grounds in a pot on stove.  Turn off heat and 
leave to steep for 5-10min
2. Whisk together sugar and egg yolks until sugar is dissolved
3. strain milk/coffee mixture
4. slowly whisk milk/coffee mixture into egg/sugar mixture while whisking
5. return to stove over low heat and slowly heat till the custard lightly 
coats the back of a spoon or until it reaches 185deg
6. strain custard into a bowl in an ice bath to cool rapidly.
7. put in refrigerator for 12-24 hours
8. freeze according to ice cream machine instructions
Most ice creams you'll put in 3/4-1 full cup of sugar for that amount of
liquid, but I wanted the coffee to really be the prominent flavor.  You
could make it stronger if you like as well by cutting back on sugar or 
putting more coffee into the mix, but I found this to work really well.  The
Peaberry especially was a huge hit.  So much better then your general coffee
ice creams in that they use crappy beans.
You could also make it even creamier and fattier by using 1:1 half & 
half:cream instead of 2:1
Bill

7) From: Sharon Allsup
FWIW, those of you now thinking of getting ice cream makers ... I'm
seeing them on sale EVERYWHERE, it seems ... always with a little sign
claiming they're the PERFECT CHRISTMAS GIFT!!!
Perfect they ain't, but if you want one at a decent price, you don't
have to go looking very far!

8) From: miKe mcKoffee
<Snip>
[mailto:homeroast-admin] On Behalf Of bb
<Snip>
	 
	Bill
<Snip>
food/dessert as I was formerly a pasty chef
<Snip>
Fascinating journey, edible pasties chef to coffee:-)
miKe

9) From: Edward Rasmussen
A fun alternative to using a standard, rock salt ice cream maker is to
put the custard into a large stainless steel mixing bowl and stirring
with a wooden mixing spoon while pouring in small quantities of liquid
nitrogen.  Makes an amazingly smooth and delicious ice cream.  And, it
also freezes faster than the traditional ice cream churn.  
It also makes a great science experiment for the kiddies in the
crowd--both young and old.  Just be careful not to splash any of the
liquid nitrogen on bare skin or into the eyes.  Goggles, gloves and long
sleeves are essential safety equipment for this method.  Also be careful
not to splash any liquid nitrogen into shoe or boot tops.
Ed 
<Snip>

10) From: Lynne
O.K. - is it safe to consume this liquid nitrogen (trying to imagine 
the combination of having to wear goggles, gloves & long sleeves while 
you pour it...and then consuming this concoction)???
Lynne
On Dec 7, 2006, at 1:48 PM, Edward Rasmussen wrote:
<Snip>

11) From: Edward Rasmussen
Yes, it is safe.  The liquid nitrogen boils off and converts to gaseous
nitrogen.  About 78% of the air you're breathing right now is composed
of this same nitrogen gas.
The reason for the protective clothing and the cautions is that any of
the liquid (which is about -320 degrees f) that is splashed on your skin
could create a bad freezer burn--bad enough to require medical
attention.  You could demonstrate the freezing properties of the liquid
nitrogen by dipping a hot dog or a rubber ball in the nitrogen for a few
seconds and then throwing the frozen object to the ground to see it
smash into many tiny pieces like a glass bottle.  The only difference
would be that the shards of smashed hot dog or rubber ball would quickly
thaw into soft, harmless pieces (that is, if you consider a hot dog
harmless).
Ed
<Snip>

12) From: Kevin
I always loved when our chem professor did that in college.  He soaked a
racquet ball in liquid nitrogen and then threw it at a wall.  It's simple
since but it's sure fun to watch it shatter!
On 12/7/06, Edward Rasmussen  wrote:
<Snip>
-- 
Kevinhttp://www.funnyhub.com/videos/pages/snl-more-cowbell.html">http://homecoffeeroastblog.blogspot.com/"I got a fever and the only prescription... is more cowbell!"http://www.funnyhub.com/videos/pages/snl-more-cowbell.html

13) From: Mike Chester
The air is 78% nitrogen.  You are breathing it How do you feel?

14) From: Lynne
Don't ask.
On Dec 7, 2006, at 3:25 PM, Mike Chester wrote:
<Snip>

15) From: Scot Murphy
On Dec 7, 2006, at 2:27 PM, Lynne wrote:
<Snip>
Perfect response. :)
Scot "my back, my knees, oy gevalt" Murphy
---
"You were sick, but now you're well again, and there's work to do."
                           --Kilgore Trout


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