{"id":36,"date":"2008-08-22T17:09:20","date_gmt":"2008-08-22T17:09:20","guid":{"rendered":"http:\/\/moscowcoffeereview.com\/?p=36"},"modified":"2008-08-22T17:10:05","modified_gmt":"2008-08-22T17:10:05","slug":"homemade-coffee-ice-cream","status":"publish","type":"post","link":"http:\/\/moscowcoffeereview.com\/coffee\/homemade-coffee-ice-cream\/","title":{"rendered":"Homemade Coffee Ice Cream"},"content":{"rendered":"<p>One of the few cooking blogs I follow is <a href=\"http:\/\/cafefernando.com\">cafefernando.com<\/a>, written by a young Turkish food enthusiast. He only writes a couple times a month, but it&#8217;s always interesting and includes beautiful photos. A few weeks ago, he posted a <a href=\"http:\/\/cafefernando.com\/vietnamese-coffee-ice-cream\">recipe<\/a> for making &#8220;Vietnamese&#8221; coffee ice cream at home using sweetened condensed milk. I decided to give it a go:<\/p>\n<p><em><strong>Ingredients<\/strong><\/em><\/p>\n<ul>\n<li>1 can (400 g) sweetened condensed milk<\/li>\n<li>1 + 1\/2 cup water (for brewing the coffee)<\/li>\n<li>1\/2 cup dark roast coffee<\/li>\n<li>1 tbsp dark roast ground coffee<\/li>\n<li>1\/3 cup whole milk<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"\/coffee_images\/coffee-ice-cream-prep1.jpg\" alt=\"\" width=\"425\" height=\"318\" \/><\/p>\n<p><!--more-->First, you brew some really stong coffee. We&#8217;re talkin&#8217; crazy strong. I decided to use the dark French roast he suggested, even though I don&#8217;t drink stuff myself. When you&#8217;re done you end up with 1 cup of blackness.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"\/coffee_images\/coffee-ice-cream-prep2.jpg\" alt=\"\" width=\"425\" height=\"318\" \/><\/p>\n<p>Whisk that in with the sweetened condensed milk, whole milk, and that tablespoon of coffee grounds. Those are to give the ice cream a slight grainy texture at the end.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"\/coffee_images\/coffee-ice-cream-prep3.jpg\" alt=\"\" width=\"425\" height=\"318\" \/><\/p>\n<p>Next, let it chill in the freezer about 4 hours.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"\/coffee_images\/coffee-ice-cream-prep4.jpg\" alt=\"\" width=\"425\" height=\"318\" \/><\/p>\n<p>I don&#8217;t have an ice cream maker. If you do and can go the route with the rock salt and all that, go for it. Instead, I put mine in 2 layers of zip lock bags and kneeded the mixture together. Then I would stick it back in the freezer for 1\/2 hour. Then take it out and kneed again. After a whole evening of this, you get the consistancty of ice cream.<\/p>\n<p>Then, if you have a really fancy camera and nice dishes, you can contrive a scene like this:<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone\" src=\"\/coffee_images\/vietnamesecoffeeicecream.jpg\" alt=\"\" width=\"472\" height=\"315\" \/><\/p>\n<p>It turned out quite tasty! Very very strong. Take little bites. I think next time I&#8217;ll try it with a lighter brew.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>One of the few cooking blogs I follow is cafefernando.com, written by a young Turkish food enthusiast. He only writes a couple times a month, but it&#8217;s always interesting and includes beautiful photos. A few weeks ago, he posted a recipe for making &#8220;Vietnamese&#8221; coffee ice cream at home using sweetened condensed milk. I decided [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[33,29],"tags":[],"class_list":["post-36","post","type-post","status-publish","format-standard","hentry","category-food","category-home-brew"],"_links":{"self":[{"href":"http:\/\/moscowcoffeereview.com\/coffee\/wp-json\/wp\/v2\/posts\/36","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/moscowcoffeereview.com\/coffee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/moscowcoffeereview.com\/coffee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/moscowcoffeereview.com\/coffee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/moscowcoffeereview.com\/coffee\/wp-json\/wp\/v2\/comments?post=36"}],"version-history":[{"count":2,"href":"http:\/\/moscowcoffeereview.com\/coffee\/wp-json\/wp\/v2\/posts\/36\/revisions"}],"predecessor-version":[{"id":38,"href":"http:\/\/moscowcoffeereview.com\/coffee\/wp-json\/wp\/v2\/posts\/36\/revisions\/38"}],"wp:attachment":[{"href":"http:\/\/moscowcoffeereview.com\/coffee\/wp-json\/wp\/v2\/media?parent=36"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/moscowcoffeereview.com\/coffee\/wp-json\/wp\/v2\/categories?post=36"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/moscowcoffeereview.com\/coffee\/wp-json\/wp\/v2\/tags?post=36"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}