HomeRoast Digest


Topic: The joy of gifting coffee / Mother's Day menu (2 msgs / 54 lines)
1) From: Yakster
I sent this out this week on the Coffee Liqueur thread, but here goes again:
I used the recipe from the Donvier Ice Cream maker I have as a base and
refrigerated the coffee overnight as well:
I used my usual three scoops of beans ground for the Aeropress that I use to
make two cups of coffee in the morning, but after pressing the coffee,
instead of adding hot water, I poured it into a tall shot glass and put it
in the fridge. This was a Tanzanian Peaberry that has a strong flavor and a
great aftertaste.
I then made the Ice Cream base from my Ice Cream maker's instructions
omitting the vanilla and adding half the contents of the shot glass:
French Vanilla Ice Cream
3 eggs . . . . . . . . . . . . . . . . . . . . . . . . . . .3
1 cup sugar . . . . . . . . . . . . . . . . . . . . .250 ml
2 cups light cream . . . . . . . . . . . . . . . .500 ml
2 cups milk . . . . . . . . . . . . . . . . . . . . .500 ml
2 tsp vanilla . . . . . . . . . . . . . . . . . . . . . .10 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. Makes about 1Qt/.9L.
On Fri, May 8, 2009 at 10:21 AM, Sam49  wrote:
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2) From: Yakster
I substituted Splenda for Sugar for the diabetics in my family.  Not using
Sugar you risk the Ice Cream icing up and being too hard to scoop, but the
Ice Cream I made didn't sit around long enough for this to happen,
apparently.
-Chris
On Fri, May 8, 2009 at 2:55 PM, Yakster  wrote:
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