🔕 🔔
Loading…

My Basket ()

All questions

Can real espresso grounds sub in for instant in an ice cream recipe?

Perhaps if I make sure they're very finely ground?

asked by Emily_JK over 3 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

7 answers 1433 views
730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added over 3 years ago

The only problem is that it won't completely dissolve and will give your ice cream a sandy/grainy texture.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 3 years ago

If it's very finely ground, it's not a big deal. Many espresso ice cream/gelato recipes have actual espresso grounds right in the mix. I don't mind it (think chocolate covered espresso beans). If you want it smooth, keep the grounds somewhat course and steep them in the milk/cream base before straining them out (a chinois is ideal, but any fine mesh strainer will work). In this case, I would add a splash of coffee liqueur to amp up the coffee flavor.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added over 3 years ago

Oh that's true. I can picture the black flecks that look like vanilla bean.

84baef1b 1614 4c3d a895 e859c9d40bd1  chris in oslo
Greenstuff

Chris is a trusted source on General Cooking

added over 3 years ago

Marcella Hazan had a recipe in her The Classic Italian Cookbook--vanilla ice cream with a sprinkling of fine-ground espresso and a shot of Scotch whiskey. It was a real favorite among some of my friends 30+ years ago. That little bit of texture was one of the best parts.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added over 3 years ago

I remember that! We served it at a restaurant where I worked as a server. I liked it with kahlua or cognac. :)

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 3 years ago

Sure! In fact, that's my favorite way of infusing deep, true coffee flavor into ice cream custard. I stir the coffee grounds (I use espresso roast) into the milk and cream as they are heating. Once they reach a scald, I turn off the heat and let everything sit for 15 minutes, then turn the heat back on to bring the mixture back to a scald. Next, I pour everything through a sieve lined with a triple layer of cheesecloth, and proceed with the recipe. Do a few particles of coffee get through? Yes. I like to think of them as adding a subtle later of crunch.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 3 years ago

And a little nutritional fiber!!

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.