None of this I did by measure, I basically made sure that the main liquid was heavy whipping cream, that there was a good strong coffee flavor with sufficient sweetness. I combined about 2 cups of heavy cream with .5 cups of almond milk and 1 cup of cold brew. The coffee is concentrated so it goes a long way. To this I added a little less of a cup of brown sugar and a pinch of salt.
I put the mixture in the ice cream maker and let it go for about 20 minutes.
The finished result. Still a little soft but this will set in the freezer. The taste is amazing, the roasted flavor of the coffee is very pronounced goes well with the brown sugar, giving it a caramel flavor.
I stored the ice cream in a bread pan that I lined with parchment paper. I'm storing it this way in the hopes that I try to cut it into slices for potential dessert ideas later this weekend.
Post a Comment