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My review
Cold Brew Coffee Ice Cream
78
LauraF
"Coffee ice cream is my favorite flavor, and I wanted to see if I could use the cold brew technique to get pure coffee flavor in the base. I think it worked very well. I added chunks of ganache and cacao nibs after churning the ice cream. You can try any add-ins you like!"
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Ingredients
18 h 45 m servings 303Original recipe yields 8 servings (1 quart)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Combine 1 cup cream and coffee in a container. Stir to combine; seal and let steep in the refrigerator, 8 hours to overnight.
- Remove the cream mixture from the refrigerator. Line a fine-mesh sieve with cheesecloth and place over a medium saucepan. Strain the mixture, squeezing the cheesecloth to extract as much liquid as possible. Discard the cheesecloth and its contents.
- Add remaining cream and 1 cup milk to the saucepan. Bring to a gentle simmer over medium-low heat. Stir in sugar, milk powder, and vanilla extract. Simmer until well combined, 3 to 4 minutes. Remove from heat. Whisk 2 tablespoons milk with tapioca starch. Stir into the hot ice cream base. Stir in coffee liqueur.
- Cool ice cream base to room temperature, at least 20 minutes. Refrigerate, 4 hours to overnight.
- Churn ice cream base in an ice cream maker according to manufacturer's instructions, about 20 minutes. Pack into a freezer-safe container. Freeze until firm, at least 6 hours.
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3/20/2019
Super duper! Maybe steeping the coffee in milk rather than cream would be easier, though. Also, I don't advise using more than the recommended amount of Kahlua. Good job LF