Cold Brew Coffee Ice Cream Recipes

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COLD BREW ICED COFFEE



Cold Brew Iced Coffee image

This recipe makes just two servings of cold brew, so if you're new to the method, it will be a good test batch to see exactly how strong you want your steep to be. Once you've found your sweet spot of brewing time, you can double, triple or even quadruple the yield. The strained concentrate will keep tightly sealed in the fridge for up to a week.

Provided by Food Network Kitchen

Categories     beverage

Time 18h5m

Yield 2 servings

Number Of Ingredients 3

1/3 cup whole coffee beans (see Cook's Note)
1 1/2 cups cold water
Milk and sweetener of your choice, optional (see Cook's Note)

Steps:

  • Grind the beans in a coffee grinder on the coarse setting; the ground coffee should resemble coarse sugar or sand.
  • Cut a 6-by-6-inch double thickness of cheesecloth. Put the coffee in the middle and tie tightly with kitchen twine. Put the sachet in a pint Mason jar or other 2-cup glass container. Add the cold water and seal tightly. (If you prefer, you can just add the coffee directly to the cold water and strain through cheesecloth after steeping.)
  • Refrigerate and steep for at least 12 hours, though 18 to 24 hours is best. Remove the sachet, press to extract as much liquid as possible back into the jar and discard the sachet.
  • To serve, pour equal parts cold brew concentrate and cold water over ice. Add milk and sweetener if using.

COLD BREW COFFEE ICE CREAM



Cold Brew Coffee Ice Cream image

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!

Provided by LauraF

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 18h45m

Yield 8

Number Of Ingredients 9

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®)

Steps:

  • 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.

Nutrition Facts : Calories 302.6 calories, Carbohydrate 20.4 g, Cholesterol 84.8 mg, Fat 22.7 g, Protein 3.6 g, SaturatedFat 14.2 g, Sodium 56.4 mg, Sugar 17.2 g

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