Carlienne's exploration is presently the most thorough I could find -- thanks for laying a foundation for fellow foodies ... I routinely fresh-roast coffee beans & fresh-grind those beans for each brew; in my comments below, you'll see several transferrable barista techniques for application to coffee ice cream As of this update, I've attempted coffee ice cream twice. The first result was ... unpleasant; coffee grounds remained in the base, so the ice cream flavor was sharp, and texture was gritty. But the second attempt produced an almost ideal result. Here's what I have (so far) ... MY PREFERRED ICE CREAM BASE: ... my objective is a base which requires no cooking; i.e. Philly-style, not a custard; I will try Carlienne's PH-rench base, if I decide to add the eggs -- but not yet ... for a typical 1.5 qt ice cream maker (e.g. Cuisinart ICE-21), the target amount of base is 4 cups (1 qt) -- expect it will expand during churning ... started with ATK's ice cream primer -- imparts understanding about optimal fat to water ratios, and why sugars are important (both granulated & invert) for their "anti-freeze" properties so ice cream remains soft enough to scoop ... tried ATK's blender recipe -- the result was too sweet; I don't prefer recipes which rely on sweetened condensed milk, as I prefer total control of the sugar variables; the best take away ... blender use during preparation is game changer ... presently, adapting recipes from Salt & Straw , with influence from Anna Olsen (Oh Yum) -- Salt & Straw provides solid ingredient ratios, and Anna Olson demonstrates cooking not required for both ice cream & gelato ... from all these cited sources, milk powder used (or sometimes corn starch) to optimize texture (i.e. reduce ice crystals) ---------------------------------------- Salt & Straw recipe scaled up x1.125 to achieve 4 cup (1 qt) target base volume; also, used aqua-calc.com for conversion from cups & tablespoons to ounces & grams: + whole milk - 1.50 c | 14.53 oz | 412 g + granulated sugar - 0.56 c | 4.46 oz | 127 g + light corn syrup - 2.25 tblsp | 1.82 oz | 52 g + dry milk powder - 2.25 tblsp | 0.70 oz | 20 g + xanthan gum - OMITTED (base not cooked) + heavy cream - 1.50 c | 14.18 oz | 402 g method: 1) steep coffee in milk -- 12 to 24 hours in refrigerator 2) strain coffee grounds from milk; add back any milk absorbed by coffee grounds during steep, to restore target volume/weight 3) add sugar, syrup, milk powder to coffee-infused milk; blend to dissolve sugar (TIPS: use a blender, for quick results; substitute same weight of ultra-fine/caster sugar for granulated for easiest dissolve) 4) whip heavy cream to soft peaks (using a blender, for quick results); fold whipped cream into coffee-infused milk mixture to create final ice cream base; if you kept ingredients cold & base is close 40 F, then you may churn immediately; otherwise, return base to refrigerator and chill to 40 F 5) churn chilled base with ice cream maker until 21 F -- about 20 minutes ---------------------------------------- GRIND SIZE: + grind size matters -- before adding coffee grounds to dairy, have a good plan to later remove them; produce a large coffee grind so the spent grounds are easily strained after steeping OPINION: steeping whole beans is a waste of coffee product, so always grind the beans for an effective extraction; as with every coffee brew, a barista controls coffee flavor intensity via brew ratio (i.e. the coffee to liquid ratio), grind size, steep time & temperature; in an ice cream application, one can choose to steep either hot (quickly) or cold (slowly) -- all other variables being equal, cold extraction is less acidic (i.e. less bitter) vs. hot. COFFEE GRINDER: + burr grinder -- the best grinding method so you can select a specific grind size; choose your burr grinder's largest setting for this purpose NOTE: depending on the quality of your grinder with largest grind size selected, if you start with 50g whole coffee beans, you might produce ~50% / 25g large grind, ~40% / 20g medium grind, ~10% / 5g fines COFFEE SIFTING: NOTE: acquire at least two different types: medium mesh, and fine mesh 1) first sift: all ground coffee with medium mesh -- what does not pass through medium mesh is a consistent large grind; set aside 2) second sift: remaining ground coffee with fine mesh -- what does not pass through fine mesh is a consistent medium grind; set aside 3) what coffee grinds remain after both siftings will likely resemble a powder -- a/k/a fines; keep these out of your ice cream base, or you'll risk an uncontrolled texture & flavor result NOTE: potential uses for remaining coffee "fines" are as optional ice cream toppings when serving; e.g. cooked into a robust chocolate sauce, or dry as a sprinkled garnish COLD-BREW EXTRACTION: ... review this excellent coffee cold-brew survey by European Coffee Trip -- here one is informed about recommended cold-brew ratios, brew times, and extraction methods; all of these variables are transferrable to coffee extraction into dairy for coffee ice cream; in their summary, they identify the following key variables: + coffee bean varietal + cold-brew recipe (i.e. brew ratio; 1 : 15 "ready to drink" -- or 1 : 6 "concentrate") + extraction method COFFEE EXTRACTION (a/k/a steeping): + for a relatively mild coffee flavor: steep only the large grinds in your dairy; or for a stronger coffee flavor, also steep the medium grinds; periodically & gently stir during steep, and avoid aggressive agitation so coffee grinds do not break apart + remove ground coffee before churning: first pour your ice cream base through a medium mesh strainer, next through a fine mesh strainer; let gravity strain the dairy with some gentle shaking; so coffee grinds do not break apart, avoid aggressive pressure on the spent grounds in the strainer NOTE: as Salt & Straw recommends, I never cook cream as heat alters the dairy fat ... I elected to apply a coffee cold-brew extraction technique to the milk portion of the ice cream base recipe; e.g. from recipe above, steeped 1.5 c milk w/ ground coffee, refrigerated, during an extended period (e.g. 12-24 hours) ... I elected a roughly 1:9 brew ratio; e.g. started w/ 50g coffee for 412 g milk -- I used both the large & medium grinds during steep (recall: ~10% of the ground coffee is sifted out as "fines")
Thanks so much for all of that info Anthony! We tested the whole bean as many existing recipes suggest using the whole bean, though we agree it does feel like a bit of a waste. We'll definitely give a try to cold brewing and adjusting ratios depending on the grind size. We have limited coffee tools and we know not everyone has access to such as well, so we would want to find alternatives to make sure our recipes are as accessible as they can be. Thanks again for your help!
@@AdventuresofCarlienne -- my comments updated with recent results; totally TMI -- serving as a place to log my findings. Perhaps the most important discovery among all those I listed is one should sift the ground coffee to keep the small "fines" out of the ice cream base; so by using the larger grounds, allows one to later remove the spent coffee grounds from dairy after steeping. Alternatively, if one can't control grind size in the steep, then straining the dairy after steep is the time to regain some control of flavor & texture outcomes; i.e. repurpose a fine mesh strainer intended for other uses -- such as sifting flour, making Greek yogurt, or brewing coffee (e.g. AeroPress). FYI: regarding an accessible burr grinder, I've used for many years those produced by the mad genius at Orphan Espresso -- well-designed, rugged, good for travel. My current model is their LIDO 3, although they have more recent releases. One of the best features of this grinder -- ZERO RETENTION; i.e. you add 14 grams, it gives back 14 grams. oehandgrinders.com/OE-Manual-Coffee-Grinders_c_1.html check out Doug the inventor, his workshop, and his awesome wizard beard -- in a few demonstrations, we'll see his wife, Barb th-cam.com/users/orphanespressovideos
@@digitalmuze whoa Doug's beard is super impressive and so is his channels. Thanks for the share! Nifty that the LIDO 3 is travel/space friendly. By accessible we meant more along the lines of more available to the wider general public, as in, folks who don't yet have these amazing tools, those who can't get the tools, or maybe even those who prefer not to invest in single use tools. All and any reasons, we try to assume that most of our viewers won't have such specialty items and might want to test the recipe with whatever they already have on hand, and sometimes it'll be a hacked tool, which is pretty cool. You should join our Cene community (bit.ly/3mDQd1D) where we can talk more about this stuff! We'd love to continue learning about coffee and especially the grinds and the roasts. We were in Vietnam when we first really learned and got to taste various brewing methods, so we're really excited to learn more!
@@AdventuresofCarlienne finally pulled the trigger with eggs, added to the ice cream base -- BIG improvement for texture (creamier, w/ some chew), and finish (super premium after-taste). As per your PH-rench method, used pasteurized eggs -- cooking the eggs one hour in sous vide @ 135 F, then fully chilled. Used a Joule for sous vide, purchased just for this use -- both effortless & foolproof; plus its ATK's top recommendation < th-cam.com/video/M4XOGTJZgBc/w-d-xo.html >. The remaining ingredients uncooked. Further development to simplify the cold coffee/dairy infusion. A fine espresso grind and fairly brief (30-minute) steep in cold milk -- steep could be longer (much longer), if stronger flavor desired. The point is, fine grind is viable option if effective filtering available. I extracted via AeroPress w/ metal filter -- to allow the milk fats to pass-through. My favorite AeroPress filters from Ameuus < amazon.com/o1-Bundle-Combo-Stainless-AeroPress/dp/B08RRKPN4S > -- with these filters, no coffee grounds get through, just some super-fine sediment, which is no problem ... TIP: extract the milk in small batches (e.g. between 1/4 - 1/2 cup) or AeroPress will require increasingly more pressure if you pour in more ... so, for each batch, 1) stir milk & coffee grounds, 2) pour a portion of solution into the AeroPress, 3) press/extract milk into a wide-mouth mason jar or very sturdy mug, 4) clear espresso grinds from AeroPress, & repeat as needed. ======================================== COFFEE ICE CREAM BASE -- updated | simplified: + 2 eggs, pasteurized via sous vide 1 hour @ 135 F, then fully chilled + 3 oz Lyle's Golden Syrup (may substitute dark amber maple syrup) + 1/2 c castor sugar (a/k/a super-fine, or baker's sugar) + 1 1/2 c whole milk infused w/ coffee -- 35g espresso grind, extracted via AeroPress w/ metal filter(s) + 2 tbsp whole milk powder + 1/4 tsp salt + 2 c heavy cream ------------------------------------------------------------------------------- 1) in a blender, add pasteurized eggs & sugars, blend until light & creamy & sugar dissolved -- about 1 min, high 2) add coffee-infused milk & remaining dry ingredients (milk powder, salt), blend until salt dissolved -- about 1 min, med 3) pour egg/milk mixture into chilled large glass measuring cup (e.g. Pyrex 4 c, or 8 c) -- NOTE: at this stage you want 2 cups total volume -- add more whole milk, if needed 4) in same blender container, add cream -- blend on high until soft peaks form -- about 1 min, med-high 5) stream egg/milk mixture into container to combine w/ whipped heavy cream -- about 1, low -- pause to stir, as needed 6) pour ice cream base into the chilled glass measuring cup -- NOTE: at the stage, you want 4 cups total volume, no more than 5 cups for typical 1.5 qt ice cream maker 7a) if temperature of ice cream base close to 40 F, may immediately churn ... otherwise, 7b) chill ice cream base to 40 F, then churn ========================================
Stumbled onto your channel because I just bought my wife a Whynter for xmas. Love the channel and great production value with informative information for sure. I have watched many of the videos so far and am going down the ice cream playlist. The only thing that I wish you would have done is tasted the fruits of your labor on camera. TH-cam is a visual portal and for us to see you taste it would take your channel to the next level. Just my 2 cents. I only have 10k subs. You guys are great together. Enjoy.
Hi iRobodude, appreciate the support and 2 cents. We have shown eating shots in some of our other videos and plan to include more in our future vids. Wishing you continued success and creativity. Happy Holidays!
Question; would you be able to provide the link to the coffee strainer please? There was no mention of it in the blog or the video. Please and thank you
Hi Christina! You're absolutely right, we did forget to specify the strainer. We're so sorry you had to go hunting for it and appreciate your efforts! We've updated the description and the blog to include a link to the chinois strainer we use. Thanks for watching our video and happy churning!
Great question! Unfortunately a little challenging to answer, because that will depend on a few things - for example, how your coffee is roasted will effect its mass, which means 1 cup of a dark roast will not be the same weight as 1 cup of light roast. With the French Roast we use, 45g whole beans is roughly 1/2 cup. Please do adjust to your beans and your preference!
Hi Snickle Fritz, thanks for the suggestion! We've not tried Kroger's Private Selection Coffee Ice Cream before, so we'll have to find some. Kroger does offer quite a lot of coffee, so they probably get some great beans. However, it looks like they utilize quite a number of stabilizers in their coffee ice cream. That's one reason why we prefer to make our own fresh ice cream!
@@AdventuresofCarlienne Yes for sure... Thanks for replying... although very cheap I literally eat a pint of the PS coffee ice cream a day as bad as that may be :)... But yes plz try it, There is something about it that makes it truly irresistible to me... Have a great night to you and yours and stay safe out there most of all and keep up the great videos I will be subscribing...
@@snicklefritz2358 Of course! Thanks for joining in on our adventures! We are totally guilty of eating through a pint of ice cream in one sitting too hahah. Stay safe and be well friend!!
@@confusedwhale hahaha nothing wrong with opting for some TJ ice cream! Have you tried their little ice cream bars? Perfect snack size and they have great flavors like mango or coffee latte!
Thank you I like your video! Just some constructive criticism, from somebody like me who is trying to emulate your recipe, start off at the beginning with explaining what equipment you are using for example I don't use a sous vide machine and I don't use an ice cream machine. I was looking for recipes using a beater. Your recipe looks great only it wouldn't work for me because I didn't know that up front. Hope this helps! I will look for more of your videos
Hi Lisa! Thanks for the input, that does help and want our videos and recipes to be accessible to folks. We will make sure to include necessary equipment and workarounds for the future videos and blog too.
Hi Chris! Are you talking about the differences between ice cream and frozen custard? Sure, there are technically different classifications of all the different frozen delights depending on their ingredients, but our video focuses a bit more on the application of the coffee flavor rather than the bases. Thanks for your comment though!
Hi elm! Then please give our recipe a try, it's not super sweet, much more coffee forward but you can always add a little more sugar or use less coffee. You're right, often store brand coffees don't always have the fuller richer flavors because they're not using full fat cream/milk and often skimping on the flavoring ingredients. Stabilizers can also take away from the flavor. So if you can, making your own fresh ice cream is definitely the way to go! Happy churning!
I am going to keep these recipes for when I want to spend time making a proper coffee ice cream! Thank you.🙂💕
You're so very welcome, thanks for leaving a comment! Please share your results with us when you do get around to it 😊
I tried your recipe, it's really amazing , thank you.👍
Thanks so much ibrsh! We're so glad you liked it! Did you use the ground or whole beans?
@@AdventuresofCarlienne I used the ground bean.
@@ibrshhassh8201 awesome, thanks for letting us know!!
Carlienne's exploration is presently the most thorough I could find -- thanks for laying a foundation for fellow foodies
... I routinely fresh-roast coffee beans & fresh-grind those beans for each brew; in my comments below, you'll see several transferrable barista techniques for application to coffee ice cream
As of this update, I've attempted coffee ice cream twice. The first result was ... unpleasant; coffee grounds remained in the base, so the ice cream flavor was sharp, and texture was gritty. But the second attempt produced an almost ideal result. Here's what I have (so far) ...
MY PREFERRED ICE CREAM BASE:
... my objective is a base which requires no cooking; i.e. Philly-style, not a custard; I will try Carlienne's PH-rench base, if I decide to add the eggs -- but not yet
... for a typical 1.5 qt ice cream maker (e.g. Cuisinart ICE-21), the target amount of base is 4 cups (1 qt) -- expect it will expand during churning
... started with ATK's ice cream primer -- imparts understanding about optimal fat to water ratios, and why sugars are important (both granulated & invert) for their "anti-freeze" properties so ice cream remains soft enough to scoop
... tried ATK's blender recipe -- the result was too sweet; I don't prefer recipes which rely on sweetened condensed milk, as I prefer total control of the sugar variables; the best take away ... blender use during preparation is game changer
... presently, adapting recipes from Salt & Straw , with influence from Anna Olsen (Oh Yum) -- Salt & Straw provides solid ingredient ratios, and Anna Olson demonstrates cooking not required for both ice cream & gelato
... from all these cited sources, milk powder used (or sometimes corn starch) to optimize texture (i.e. reduce ice crystals)
----------------------------------------
Salt & Straw recipe scaled up x1.125 to achieve 4 cup (1 qt) target base volume; also, used aqua-calc.com for conversion from cups & tablespoons to ounces & grams:
+ whole milk - 1.50 c | 14.53 oz | 412 g
+ granulated sugar - 0.56 c | 4.46 oz | 127 g
+ light corn syrup
- 2.25 tblsp | 1.82 oz | 52 g
+ dry milk powder
- 2.25 tblsp | 0.70 oz | 20 g
+ xanthan gum
- OMITTED (base not cooked)
+ heavy cream - 1.50 c | 14.18 oz | 402 g
method:
1) steep coffee in milk -- 12 to 24 hours in refrigerator
2) strain coffee grounds from milk; add back any milk absorbed by coffee grounds during steep, to restore target volume/weight
3) add sugar, syrup, milk powder to coffee-infused milk; blend to dissolve sugar (TIPS: use a blender, for quick results; substitute same weight of ultra-fine/caster sugar for granulated for easiest dissolve)
4) whip heavy cream to soft peaks (using a blender, for quick results); fold whipped cream into coffee-infused milk mixture to create final ice cream base; if you kept ingredients cold & base is close 40 F, then you may churn immediately; otherwise, return base to refrigerator and chill to 40 F
5) churn chilled base with ice cream maker until 21 F -- about 20 minutes
----------------------------------------
GRIND SIZE:
+ grind size matters -- before adding coffee grounds to dairy, have a good plan to later remove them; produce a large coffee grind so the spent grounds are easily strained after steeping
OPINION: steeping whole beans is a waste of coffee product, so always grind the beans for an effective extraction; as with every coffee brew, a barista controls coffee flavor intensity via brew ratio (i.e. the coffee to liquid ratio), grind size, steep time & temperature; in an ice cream application, one can choose to steep either hot (quickly) or cold (slowly) -- all other variables being equal, cold extraction is less acidic (i.e. less bitter) vs. hot.
COFFEE GRINDER:
+ burr grinder -- the best grinding method so you can select a specific grind size; choose your burr grinder's largest setting for this purpose
NOTE: depending on the quality of your grinder with largest grind size selected, if you start with 50g whole coffee beans, you might produce ~50% / 25g large grind, ~40% / 20g medium grind, ~10% / 5g fines
COFFEE SIFTING:
NOTE: acquire at least two different types: medium mesh, and fine mesh
1) first sift: all ground coffee with medium mesh -- what does not pass through medium mesh is a consistent large grind; set aside
2) second sift: remaining ground coffee with fine mesh -- what does not pass through fine mesh is a consistent medium grind; set aside
3) what coffee grinds remain after both siftings will likely resemble a powder -- a/k/a fines; keep these out of your ice cream base, or you'll risk an uncontrolled texture & flavor result
NOTE: potential uses for remaining coffee "fines" are as optional ice cream toppings when serving; e.g. cooked into a robust chocolate sauce, or dry as a sprinkled garnish
COLD-BREW EXTRACTION:
... review this excellent coffee cold-brew survey by European Coffee Trip -- here one is informed about recommended cold-brew ratios, brew times, and extraction methods; all of these variables are transferrable to coffee extraction into dairy for coffee ice cream; in their summary, they identify the following key variables:
+ coffee bean
varietal
+ cold-brew recipe (i.e. brew ratio; 1 : 15 "ready to drink" -- or 1 : 6 "concentrate")
+ extraction method
COFFEE EXTRACTION (a/k/a steeping):
+ for a relatively mild coffee flavor: steep only the large grinds in your dairy; or for a stronger coffee flavor, also steep the medium grinds; periodically & gently stir during steep, and avoid aggressive agitation so coffee grinds do not break apart
+ remove ground coffee before churning: first pour your ice cream base through a medium mesh strainer, next through a fine mesh strainer; let gravity strain the dairy with some gentle shaking; so coffee grinds do not break apart, avoid aggressive pressure on the spent grounds in the strainer
NOTE: as Salt & Straw recommends, I never cook cream as heat alters the dairy fat
... I elected to apply a coffee cold-brew extraction technique to the milk portion of the ice cream base recipe; e.g. from recipe above, steeped 1.5 c milk w/ ground coffee, refrigerated, during an extended period (e.g. 12-24 hours)
... I elected a roughly 1:9 brew ratio; e.g. started w/ 50g coffee for 412 g milk
-- I used both the large & medium grinds during steep (recall: ~10% of the ground coffee is sifted out as "fines")
Thanks so much for all of that info Anthony! We tested the whole bean as many existing recipes suggest using the whole bean, though we agree it does feel like a bit of a waste. We'll definitely give a try to cold brewing and adjusting ratios depending on the grind size. We have limited coffee tools and we know not everyone has access to such as well, so we would want to find alternatives to make sure our recipes are as accessible as they can be. Thanks again for your help!
@@AdventuresofCarlienne -- my comments updated with recent results; totally TMI -- serving as a place to log my findings.
Perhaps the most important discovery among all those I listed is one should sift the ground coffee to keep the small "fines" out of the ice cream base; so by using the larger grounds, allows one to later remove the spent coffee grounds from dairy after steeping. Alternatively, if one can't control grind size in the steep, then straining the dairy after steep is the time to regain some control of flavor & texture outcomes; i.e. repurpose a fine mesh strainer intended for other uses -- such as sifting flour, making Greek yogurt, or brewing coffee (e.g. AeroPress).
FYI: regarding an accessible burr grinder, I've used for many years those produced by the mad genius at Orphan Espresso -- well-designed, rugged, good for travel. My current model is their LIDO 3, although they have more recent releases. One of the best features of this grinder -- ZERO RETENTION; i.e. you add 14 grams, it gives back 14 grams.
oehandgrinders.com/OE-Manual-Coffee-Grinders_c_1.html
check out Doug the inventor, his workshop, and his awesome wizard beard
-- in a few demonstrations, we'll see his wife, Barb
th-cam.com/users/orphanespressovideos
@@digitalmuze whoa Doug's beard is super impressive and so is his channels. Thanks for the share!
Nifty that the LIDO 3 is travel/space friendly. By accessible we meant more along the lines of more available to the wider general public, as in, folks who don't yet have these amazing tools, those who can't get the tools, or maybe even those who prefer not to invest in single use tools. All and any reasons, we try to assume that most of our viewers won't have such specialty items and might want to test the recipe with whatever they already have on hand, and sometimes it'll be a hacked tool, which is pretty cool.
You should join our Cene community (bit.ly/3mDQd1D) where we can talk more about this stuff! We'd love to continue learning about coffee and especially the grinds and the roasts. We were in Vietnam when we first really learned and got to taste various brewing methods, so we're really excited to learn more!
@@AdventuresofCarlienne finally pulled the trigger with eggs, added to the ice cream base -- BIG improvement for texture (creamier, w/ some chew), and finish (super premium after-taste). As per your PH-rench method, used pasteurized eggs -- cooking the eggs one hour in sous vide @ 135 F, then fully chilled. Used a Joule for sous vide, purchased just for this use -- both effortless & foolproof; plus its ATK's top recommendation < th-cam.com/video/M4XOGTJZgBc/w-d-xo.html >. The remaining ingredients uncooked.
Further development to simplify the cold coffee/dairy infusion. A fine espresso grind and fairly brief (30-minute) steep in cold milk -- steep could be longer (much longer), if stronger flavor desired. The point is, fine grind is viable option if effective filtering available. I extracted via AeroPress w/ metal filter -- to allow the milk fats to pass-through. My favorite AeroPress filters from Ameuus < amazon.com/o1-Bundle-Combo-Stainless-AeroPress/dp/B08RRKPN4S > -- with these filters, no coffee grounds get through, just some super-fine sediment, which is no problem ... TIP: extract the milk in small batches (e.g. between 1/4 - 1/2 cup) or AeroPress will require increasingly more pressure if you pour in more ... so, for each batch, 1) stir milk & coffee grounds, 2) pour a portion of solution into the AeroPress, 3) press/extract milk into a wide-mouth mason jar or very sturdy mug, 4) clear espresso grinds from AeroPress, & repeat as needed.
========================================
COFFEE ICE CREAM BASE -- updated | simplified:
+ 2 eggs, pasteurized via sous vide 1 hour @ 135 F, then fully chilled
+ 3 oz Lyle's Golden Syrup (may substitute dark amber maple syrup)
+ 1/2 c castor sugar (a/k/a super-fine, or baker's sugar)
+ 1 1/2 c whole milk infused w/ coffee -- 35g espresso grind, extracted via AeroPress w/ metal filter(s)
+ 2 tbsp whole milk powder
+ 1/4 tsp salt
+ 2 c heavy cream
-------------------------------------------------------------------------------
1) in a blender, add pasteurized eggs & sugars, blend until light & creamy & sugar dissolved -- about 1 min, high
2) add coffee-infused milk & remaining dry ingredients (milk powder, salt), blend until salt dissolved -- about 1 min, med
3) pour egg/milk mixture into chilled large glass measuring cup (e.g. Pyrex 4 c, or 8 c)
-- NOTE: at this stage you want 2 cups total volume -- add more whole milk, if needed
4) in same blender container, add cream -- blend on high until soft peaks form -- about 1 min, med-high
5) stream egg/milk mixture into container to combine w/ whipped heavy cream -- about 1, low -- pause to stir, as needed
6) pour ice cream base into the chilled glass measuring cup
-- NOTE: at the stage, you want 4 cups total volume, no more than 5 cups for typical 1.5 qt ice cream maker
7a) if temperature of ice cream base close to 40 F, may immediately churn ... otherwise,
7b) chill ice cream base to 40 F, then churn
========================================
awesome vid ty
thanks so much for your comment, we're glad you enjoyed the vid!
Stumbled onto your channel because I just bought my wife a Whynter for xmas. Love the channel and great production value with informative information for sure. I have watched many of the videos so far and am going down the ice cream playlist. The only thing that I wish you would have done is tasted the fruits of your labor on camera. TH-cam is a visual portal and for us to see you taste it would take your channel to the next level. Just my 2 cents. I only have 10k subs. You guys are great together. Enjoy.
Hi iRobodude, appreciate the support and 2 cents. We have shown eating shots in some of our other videos and plan to include more in our future vids. Wishing you continued success and creativity. Happy Holidays!
Question; would you be able to provide the link to the coffee strainer please? There was no mention of it in the blog or the video. Please and thank you
Hi Christina! You're absolutely right, we did forget to specify the strainer. We're so sorry you had to go hunting for it and appreciate your efforts! We've updated the description and the blog to include a link to the chinois strainer we use. Thanks for watching our video and happy churning!
Do you use whole eggs? Or just the yolk?
Great question, we use the whole egg. We pasteurize them ourselves with a sous vide. Hope that helps!
how many cups/spoons is 45 grams of coffee? thank you!
Great question! Unfortunately a little challenging to answer, because that will depend on a few things - for example, how your coffee is roasted will effect its mass, which means 1 cup of a dark roast will not be the same weight as 1 cup of light roast. With the French Roast we use, 45g whole beans is roughly 1/2 cup. Please do adjust to your beans and your preference!
@@AdventuresofCarlienne That helps! Thank you so much!
Private selection coffee icecream is by far best yu should try!
Hi Snickle Fritz, thanks for the suggestion! We've not tried Kroger's Private Selection Coffee Ice Cream before, so we'll have to find some. Kroger does offer quite a lot of coffee, so they probably get some great beans. However, it looks like they utilize quite a number of stabilizers in their coffee ice cream. That's one reason why we prefer to make our own fresh ice cream!
@@AdventuresofCarlienne Yes for sure... Thanks for replying... although very cheap I literally eat a pint of the PS coffee ice cream a day as bad as that may be :)... But yes plz try it, There is something about it that makes it truly irresistible to me... Have a great night to you and yours and stay safe out there most of all and keep up the great videos I will be subscribing...
@@snicklefritz2358 Of course! Thanks for joining in on our adventures! We are totally guilty of eating through a pint of ice cream in one sitting too hahah. Stay safe and be well friend!!
What do you think you will try making? Whole bean or fresh ground coffee ice cream?
I think I'll make a bowl of trader joe's coffee blast.
@@confusedwhale hahaha nothing wrong with opting for some TJ ice cream! Have you tried their little ice cream bars? Perfect snack size and they have great flavors like mango or coffee latte!
Thank you I like your video! Just some constructive criticism, from somebody like me who is trying to emulate your recipe, start off at the beginning with explaining what equipment you are using for example I don't use a sous vide machine and I don't use an ice cream machine. I was looking for recipes using a beater. Your recipe looks great only it wouldn't work for me because I didn't know that up front. Hope this helps! I will look for more of your videos
Hi Lisa! Thanks for the input, that does help and want our videos and recipes to be accessible to folks. We will make sure to include necessary equipment and workarounds for the future videos and blog too.
@@AdventuresofCarlienne I'm definitely going to subscribe! Look forward to learning more from you
I’m too bored now to make ice cream!
Hey Lauralutz4538! Thanks for leaving your feedback, we appreciate you making the effort!
If it has eggs in it it's not ice cream custard
Hi Chris! Are you talking about the differences between ice cream and frozen custard? Sure, there are technically different classifications of all the different frozen delights depending on their ingredients, but our video focuses a bit more on the application of the coffee flavor rather than the bases. Thanks for your comment though!
I am looking for a very rich and sweet coffee Ice cream I'm tired of the store brand because it's never rich
Hi elm! Then please give our recipe a try, it's not super sweet, much more coffee forward but you can always add a little more sugar or use less coffee. You're right, often store brand coffees don't always have the fuller richer flavors because they're not using full fat cream/milk and often skimping on the flavoring ingredients. Stabilizers can also take away from the flavor. So if you can, making your own fresh ice cream is definitely the way to go! Happy churning!
Too long intro
Hi Knitting and Crochet, thanks for the feedback! It is a longer intro but we needed to explain our experiment. Hope you found it helpful!