Ice Cream

[dsrtao]

Coffee

Mostly a repeat of the first or second flavor we ever made.

8 oz coffee beans
1 quart half-and-half
1 cup whole milk
1 cup sugar
1/2 tsp salt
1 tsp vanilla
a healthy glug of Godiva's chocolate liqueur

Grind the roasted coffee beans finely. Soak them in the whole milk for at least 24 hours. Then add the half-and-half and soak for another 30 hours. Strain out the coffee bean fragments, shake vigorously with sugar, salt, vanilla and liqueur, then apply ice cream machine technology.

Comments

[robertdfeinman.livejournal.com]

Why not just brew the coffee in very little water and then use that?

I can't imagine that extracting the coffee components using a cool liquid would really make much of a taste difference in the final ice cream.

I know that there are those (especially the French) who claim that they can taste the difference using all sorts of convoluted techniques, but it is one of the those things that is hard to verify. The gourmands can always claim that I don't have a refined enough palette, and perhaps they are right...

[dsrtao]

Because I'm brewing the coffee in the milk, so I don't have to water down the end product. Cold-brewing coffee takes longer, but produces all of the complex taste with very little acidity. I'm also finding that I vastly prefer uncooked (Philadelphia-style) ice creams to cooked (French-style) ice creams. No eggs, no custard step, strong pure tastes.

Most commercial ice cream is now so flat and boring that I don't want to eat it. Ben and Jerry's is still good.