{"id":3,"date":"2007-07-28T12:26:36","date_gmt":"2007-07-28T17:26:36","guid":{"rendered":"http:\/\/bda.ath.cx\/blog\/2007\/07\/28\/coffee-ice-cream\/"},"modified":"2007-07-31T11:04:39","modified_gmt":"2007-07-31T16:04:39","slug":"coffee-ice-cream","status":"publish","type":"post","link":"http:\/\/bda.ath.cx\/blog\/2007\/07\/28\/coffee-ice-cream\/","title":{"rendered":"Coffee Ice Cream"},"content":{"rendered":"

I just made coffee ice cream using the recipe from the Ben & Jerry’s book<\/a>. I am very happy with the results – it reminds me of Stony Field Farm’s Decaf Coffee ice cream<\/a>.<\/p>\n

The recipe calls for freeze-dried coffee, but there is a sidebar about using cold-brewed coffee concentrate instead. You could probably make a concentrate using traditional hot brewing, but I think the cold-brew flavor is better for ice cream and iced drinks.<\/p>\n

Here’s my recipe for coffee concentrate, adapted from here<\/a>:<\/p>\n

<\/p>\n

Put a rounded 1\/3 cup of coffee grounds (apparently fine grind doesn’t work as well – use medium course grind) in a non-reactive container (mason jar, stainless steal bowl), and add 1 1\/2 c of water. Stir so all the coffee gets wet, and leave soaking for ~12 hours. Note that I use a higher concentration then the link suggests.<\/p>\n

When the soaking is done, poor through a fine strainer, cheese cloth or coffee filter. I used a strainer on top of a coffee filter sitting in a funnel – the strainer keeps the filter from getting clogged, and the funnel holds a lot of liquid which forces the coffee
\nthrough the filter more quickly.<\/p>\n

I recommend adding 5-6 teaspoons per quart of ice cream. This makes for a very mild coffee flavor, which is the way I like it. The recipe I used is Ben & Jerry’s Sweet Cream base, with an extra 2 TBSP sugar. I find that recipes with eggs hold up much better after freezing – I’m curious to know if anyone has found an alternative to eggs that keeps the ice cream from turning icy.<\/p>\n

Toddy makes a pitcher\/filter combo that looks like it will make the process easier, but if you’re just making ice cream or iced coffee occasionally, it’s probably not worth the 30 bucks.<\/p>\n","protected":false},"excerpt":{"rendered":"

I just made coffee ice cream using the recipe from the Ben & Jerry’s book. I am very happy with the results – it reminds me of Stony Field Farm’s Decaf Coffee ice cream. The recipe calls for freeze-dried coffee, but there is a sidebar about using cold-brewed coffee concentrate instead. You could probably make […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[13,87,11],"class_list":["post-3","post","type-post","status-publish","format-standard","hentry","category-food","tag-coffee","tag-food","tag-ice-cream"],"_links":{"self":[{"href":"http:\/\/bda.ath.cx\/blog\/wp-json\/wp\/v2\/posts\/3","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/bda.ath.cx\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/bda.ath.cx\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/bda.ath.cx\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/bda.ath.cx\/blog\/wp-json\/wp\/v2\/comments?post=3"}],"version-history":[{"count":0,"href":"http:\/\/bda.ath.cx\/blog\/wp-json\/wp\/v2\/posts\/3\/revisions"}],"wp:attachment":[{"href":"http:\/\/bda.ath.cx\/blog\/wp-json\/wp\/v2\/media?parent=3"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/bda.ath.cx\/blog\/wp-json\/wp\/v2\/categories?post=3"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/bda.ath.cx\/blog\/wp-json\/wp\/v2\/tags?post=3"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}