Yes, that is coffee ice cream that has been doused in coffee liqueur and dusted with coffee-chocolate powder. It’s one of my favorite summer snacks when I’m feeling a little more adult-y than usual. It came about because I was experimenting with homemade coffee liqueur (recipe down below) and didn’t know what to do with the results. Plus, I had some delicious Sailor Jerry spiced rum left.
I dislike excessively sugary alcohol so I can’t handle the cloyingly sweet coffee liqueurs that are readily available on the market. This recipe that I came up with has a stronger coffee aroma and won’t give you a tooth ache after you’re done with it. You can add it to your morning espresso or even your cereal milk (if that’s how you roll – no judgement here).
I decided to use my liqueur for a cheat day snack. A coffee ice cream without the custard base – like this one – is quicker and easier to make. I’ve also been making various types of powders and soils for years and have relied on this Heston Blumenthal recipe for crystallized chocolate in the past. This time, I added finely ground coffee. The amount to add is completely up to you and how intense you want it to be.
If you have a favorite roaster, then go for it and buy a large bag of their house blend to use. Remember, what you’re looking for is a fresh and medium to dark roast. The flavor of your liqueur is related to the quality of your beans. That said, the relation does plateau so there’s no need for a fancy, expensive single origin as the nuances in aroma will most likely be lost.
Coffee Liqueur
Yield: ~1L
- 48g finely ground coffee
- 400g water
- 400g silver rum
- 200g spiced rum
- 350g coffee beans
- 350g raw sugar
- For the cold brew, combine the finely ground coffee and water in a bottle. Seal the bottle and shake well to combine. Refrigerate for 12 hours.
- Filter the coffee grounds out of the cold brew using a paper filter or multiple sheets of muslin.
- Add the cold brew to a sealable jar with the silver rum, spiced rum, coffee beans, and sugar. Shake well to combine. Store the jar in a dark and cool place to steep for 3 weeks. Agitate the jar every few days.
- Filter out the beans and bottle the remaining liqueur.
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