My wife runs a Kitchen Chemistry seminar at MIT, and one of the
projects is to make liquid nitrogen cooled ice cream.  Someone wanted
to make espresso ice cream, so she took some of the Yemen Sharisi I
made for her and added a half cup of the brewed espresso to the ice
cream mixture.  It came out very very tasty - the flavors carried
nicely into the ice cream, not overwhelmed by the sugar and cream.  I
highly recommend it for ice cream!
Homeroast mailing list
Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures 9upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20

On Apr 30, 2008, at 11:20 AM, Floyd Lozano wrote:
<Snip>
I usually make LN2 ice cream using a gallon of milk/cream mix at  
around 11-14% fat and a pound of coffee, coarsely ground; pour the  
milk over the coffee to wet thoroughly and refrigerate overnight 8-12  
hours. Then filter through cheesecloth, add sugar (I also add xanthan  
gum and lecithin) and LN2.
It's got quite a kick.
If we have an east-coast gathering this summer, I might be persuaded  
to bring my dewar (25l) with me :) I figure I can win the contest for  
fastest cooling of a roast, though the Leidenfrost effect may slow  
things down a bit. Maybe vigorous stirring would help?
-
allon
Homeroast mailing list
Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures 9upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20