Easiest Way to Make Brew 102 Brewery Los Angeles

Cold Brew Coffee Ice Cream

Hoptonic, amarilla gorilla, steelcraft and grape ape are all excellent.

Recipe Summary Cold Brew Coffee Ice Cream

Coffee ice cream is my favorite flavor, and I wanted to see if I could use the cold brew technique to get pure coffee flavor in the base. I think it worked very well. I added chunks of ganache and cacao nibs after churning the ice cream. You can try any add-ins you like!

Ingredients | Brew 102 Brewery Los Angeles

2 cups heavy cream, divided

¾ cup coffee beans, coarsely ground

1 cup milk

½ cup superfine sugar

3 tablespoons nonfat dry milk powder

1 teaspoon vanilla extract

2 tablespoons milk

2 teaspoons tapioca starch

2 tablespoons coffee-flavored liqueur (such as Kahlua®) (Optional)

Directions

Combine 1 cup cream and coffee in a container. Stir to combine; seal and let steep in the refrigerator, 8 hours to overnight.

Remove the cream mixture from the refrigerator. Line a fine-mesh sieve with cheesecloth and place over a medium saucepan. Strain the mixture, squeezing the cheesecloth to extract as much liquid as possible. Discard the cheesecloth and its contents.

Add remaining cream and 1 cup milk to the saucepan. Bring to a gentle simmer over medium-low heat. Stir in sugar, milk powder, and vanilla extract. Simmer until well combined, 3 to 4 minutes. Remove from heat. Whisk 2 tablespoons milk with tapioca starch. Stir into the hot ice cream base. Stir in coffee liqueur.

Cool ice cream base to room temperature, at least 20 minutes. Refrigerate, 4 hours to overnight.

Churn ice cream base in an ice cream maker according to manufacturer's instructions, about 20 minutes. Pack into a freezer-safe container. Freeze until firm, at least 6 hours.

Info | Brew 102 Brewery Los Angeles

prep: 15 mins cook: 10 mins additional: 18 hrs 20 mins total: 18 hrs 45 mins Servings: 8 Yield: 1 quart

TAG : Cold Brew Coffee Ice Cream

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