Re: Best coffee for making coffee ice cream?

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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

Reply to
Simpson
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Turkish coffee in ice cream! I suspect that you could just add the ground coffee to the ice cream mixture...I am going to try it!

Reply to
dmreed

Do what the Italians do, pour a double shot of espresso over three scoops of vanilla ice cream! 'Yum' is too mild a term to describe it. Dan

Reply to
Dan Bollinger

YEAH BABY! Affogato al caffe'

Thats THE BOMB

jason

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Reply to
jason molinari

I immediately thought Yirgacheffe, for basically the same reason except for that I think I'd prefer Yirg's fruitiness over Harrar's earthiness in ice cream.

Mark

Reply to
Mark E. Wallace

I just pull the shot right onto a scoop of ice cream. Its awesome. j

Reply to
jason molinari

snipped-for-privacy@usa.net (jason molinari) wrote in news: snipped-for-privacy@posting.google.com:

I whole-heartedly agree! I tried this for the first time yesterday - and it was just amazing.

Steve

Reply to
Steve Schoon

| If it is 'bad' to pour espresso directly onto ice for iced beverages because | it shocks it

Well, it certainly shocks the ice, which reacts by melting and/or cracking.

All it does to the espresso is chill it. I make iced espresso every day by putting a cup of ice under the pf and drawing the shot; never has the coffee expressed the slightest bit of dismay at the treatment:-)

- David R.

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Reply to
D. Ross

Put the vanilla ice cream and Expresso in the blender. What do you get? Yummy! Add some Kalua if you want.

B-

Reply to
Bruce Johnston

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