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>
> I've been thinking of making coffee ice cream, using home-brewed coffee.
> Nowadays it seems most coffee ice creams sold (yes, even the Starbucks
> brand) are of the "generic" coffee variety, although (ages long ago)
> Foremost(?) Ice Cream offered Kona Coffee ice cream ("The Flavor of the
> Islands"), and it was quite good.
>
> My choices for varietal coffee (for coffee ice cream) would tentatively be: >
> 1. Ethiopian Harrar (strong, distinctive flavor)
> 2. Columbian (rich and acid)
> 3. Kona (mellow, and there is the aforementioned historic precedent) >
> Any other ideas? Thanks in advance.
>
> -- dkra
>
>
I agree with Jim... several espresso shots work well. Rather cappucino-like. You could also use a cold drip coffee which, while it would be more 'generic' by its very nature, would allow you to use significantly less sugar/sweetener which may have a positive effect on the taste profile of the ice cream. I'd use the Columbian for that. The others will get lost in the cold drip process.
Ted
Ted