Weekly Britt: Coffee + Ice Cream + Summer
A good coffee ice cream is pure heaven (especially with this weather!) The trick in making the best coffee ice cream is choosing the right coffee bean that can complement the richness, sweetness and silkiness of the cream. We recommend you using our Dark Roast or Tarrazu coffee. Both are perfectly strong, yet not bitter with a smooth aroma that can definitely heighten your palate. Bon appétit!
2 cans full-fat coconut milk
1 cup agave nectar (can substitute maple syrup, sugar, or honey, if desired)
1 cup whole coffee beans (use decaf, unless you want a caffeine buzz with your ice cream!)
A pinch of salt
3/4 cup water
1/4 table spoon guar gum
1 table spoon vanilla extract
- In a medium saucepan, combine the coconut milk, agave nectar, coffee beans, and salt. In a small bowl, whisk together the water and guar gum and add to the saucepan. Heat the mixture until it’s just about to boil, whisking, and remove from heat. Allow to steep for 2 hours.
- Strain the coffee beans from the mixture using a fine-meshed sieve with a large bowl underneath to catch the cream. Whisk the vanilla extract into the cream. Chill the cream mixture in the refrigerator for 2 hours or until cold.
- Process ice cream in an ice cream maker according to the manufacturer’s instructions. Freeze for several hours or until firm, or serve immediately for soft serve.
Makes 6-8 servings.