You guys. This ice cream. I can’t even. But I will, so let’s dive in.
Cold brew coffee is big right now. I had my first cold brew at Blue Bottle in San Francisco a few years ago, and I loved every drop of it. The idea behind the cold brew process is that the ground beans sit in cold water for a longer period of time until the flavors leach out into the water. The resulting cold brew coffee has a sweeter, more complex taste, because heat was not used to extract flavor. I recently learned that you can apply a similar technique to the ice cream making process. I’ve tested this technique, and I’m here to report that it’s pretty freakin’ incredible. Continue reading for the ice cream recipe.