HomeRoast Digest


Topic: Ice Cream (was Re: Coffee Test) (39 lines)
1) From: Allon Stern
On Feb 28, 2008, at 4:10 PM, mvivit wrote:
<Snip>
Ah, the "toddy" system.
Yeah, I had one too. Disappointing.
I did adapt the basic extraction method to develop an amazing coffee  
ice cream recipe, though.
Combine milk & cream to get the desired % milkfat (12-15% is nice).
Pour 1 gallon milk/cream over 1 lb coffee, coarsely ground.
Refrigerate overnight, at least 8 hours.
Pour through cheesecloth to filter out the grounds. Let gravity do  
the work, don't squeeze or force it.
Add sugar to taste. Yeah, I never measure. Making a simple syrup  
helps to produce dissolved sugars; you need sugar to make the ice  
cream scoopable.
I also add some lecithin and xanthan gum, but those are optional.  
They help the mouthfeel and melting properties of the finished product.
Pour in liquid nitrogen and stir until frozen into ice cream and all  
LN2 has evaporated.
(You can also freeze it in any other approved ice cream making  
apparatus)
I typically have used mocha-java for the coffee, though it might be  
fun to try yemen, or ethiopian. Mmm.
I haven't made this in ages :(   Maybe this summer.
-
allon
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