Try Caffeinated Ice Cream With Ground Coffee

In the decisive final second season “Alias” in early August superspy Jennifer Garner Sydney Bristow discovers that her roommate Francie was replaced by an evil twin when Francie eating a pint of coffee ice cream, because“Francie does not do that.” like coffee ice cream. “ But if you ask me, the original Francie is mean because coffee ice cream is the best ice cream of all. In fact, I love it so much that I have invented an easy way to give any flavor of caffeinated coffee ice cream. The idea came out of desperation (not, as you might guess, drunkenness). It was late Friday evening. I needed ice cream immediately (do you understand what an emergency ice cream is?), And everything we had in the freezer was soft a Neapolitan store brand because kids are stupid and blinded by color. Hoping to get closer to the taste of coffee ice cream, I carefully scooped out the remaining vanilla and sprinkled it with some of the coffee grounds left in our grinder from my morning coffee – just a pinch.

The effect was everything I hoped for. The strong aroma of uncooked beans – even in a small experimental amount – filled the vanilla with the essence of coffee ice cream. It’s not exactly the same as having a pint of good food on hand, but it helps, and it worked so well that I made it my standard ice cream routine. The essence of coffee goes well with a wide variety of flavors, from standard chocolate (instant mocha!) To exotic Ben & Jerry’s blends. While all tastes are different, as long as you avoid anything fruity, you should be safe. “But isn’t eating coffee grounds … disgusting?” you ask. Not so: Until you pour them, the most you’ll notice is a little extra crunch, and the texture of ice cream is rarely bad (which is why we eat so many flavors filled with candy and other goodies). assorted junk like pretzel bits). If you have a variable setting grinder, I recommend a coarse grind for this reason – although powdered espresso sinks well if you prefer a smoother texture.

I found this to be a great way to use up crappy beans, like the big barrel of Shop Donuts we bought in the quarantine panic; When cooked, the product tastes terrible, but works great as an addition to ice cream. It’s the same with the flavored batch I recently received as a gift – beers like Maple Bacon and S’morey Time seem to have been created specifically for this, perhaps by stoners. Lifehacker senior editor Claire Lower suggested using instant coffee rather than fresh earth, as this product is soluble in water and will indeed mix with ice cream when it melts. I tested it last night with leftover Folger instant coffee we bought to make whipped coffee (not worth the effort or mess by the way) and it works completely, although I admit I missed the added texture. Anyway, as long as I have both ice cream and coffee on hand, I will never have to go without coffee ice cream again, and this is a very good place to live.

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