Preparing the coffee ice cream base is simple, but does require a bit of patience. Take the container out only minutes before you need it to churn the ice cream (the last step) to keep it freezing cold. Put it in the freezer (empty), wrapped in a plastic bag the night before you want to make the ice cream. Freezing the ice cream maker container – The container must be well frozen before you begin churning the ice cream.If you prefer, use bittersweet chocolate chips and chop or grind a bunch of them so that you get different size pieces. Make sure none of the chunks is too large – I would say that none should be larger than the size of your pinky nail and most should be smaller. Size of the chocolate chunks – The chocolate won’t change size when you add it to the ice cream.Two Important Notes on Making Homemade Java Chip Ice Cream – I have one and have discovered that many of my friends do too if you don’t, ask friends and neighbors if they have one you might borrow. You’ll need an ice cream maker for this recipe. And when you use higher quality ingredients than most store bought, and no additives, you’re in for a treat. I won’t kid you – homemade ice cream takes more time and work than a batch of cookies or a bundt cake. The coffee and chocolate flavors really come through and the coffee aroma is intense when you add the beans to the base and let it steep.Įlise Bauer uses all decaffeinated beans in her coffee ice cream, while I used a 50/50 mix of caf and decaf as long as you use dark roasted beans, the choice or proportion of caf and decaf shouldn’t affect the taste. With dark roasted beans and bittersweet chocolate, this ice cream isn’t too sweet. But it’s wonderfully creamy, the coffee flavor is deep and rich, and the chocolate is in the right proportions. Without a side-by-side comparison, I really can’t say. This version of Java chip may not be exactly like the Starbuck’s one I used to pine for. With a bunch of roughly chopped bittersweet chocolate, the result was amazing. So I researched how to add coffee flavoring and decided on Elise Bauer’s (Simply Recipes) steeping method. Although I’d heard that Jeni’s was an incredible ice cream, and had seen it in stores, this was my chance to try a homemade version. That’s when I stumbled upon the Jeni’s Ice Cream Base. But when I really wanted a fix of Java chip ice cream, those substitutes just didn’t do the trick. Moving on, I ate more than my share of nutella espresso cookies and drank coffee (hot or iced) with chocolate chess pie. After a few disappointing purchases of other brands, I gave up. But then Starbuck’s changed the recipe to one that company called “Java Chip Frappucino ” it was a pale imitation of the original and I lost interest. That flavor was just about perfect in my book. I used to be content with store-bought, at least when I could get the original Starbuck’s version of java chip. And while the summer may be waning, I couldn’t resist the thought once it came into my head – homemade Java Chip Ice Cream, using a delicious base with an incredible coffee flavor, studded with lots of bittersweet chocolate. Java chip ice cream is my idea of heaven on earth.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |