Obsidian Executive Chef Stout Ice Cream
640g whole milk (2 2/3c) ($2.87/2qt = $0.96)
2oz cream cheese, softened ($2.09/8oz = $0.52)
1/8 tsp fine salt (1g)
360g heavy cream (1.5c) ($3.29/pt = $2.47)
150g sugar (3/4c) $2.97/4# = $0.25)
85g tapioca syrup (1/4c) ($20/32 fl oz =
15g Caribou Obsidian coffee beans, coarsely ground (2T + 2tsp) ($10/# = $0.33)
160g Souris River Brewing Executive Chef Imperial Stout (11% ABV) (2/3c) ($18/64oz = $1.59)
5g tapioca starch (1tsp)
Whisk together cream cheese, and salt and set aside. Measure milk into 4qt heavy saucepan. Remove 2T and mix with tapioca starch in a small bowl and set aside. Add cream, sugar, and tapioca syrup to saucepan and bring to a boil. Boil 4 minutes. Remove from heat, stir in tapioca starch solution, add coffee grounds, and let steep 5 minutes. Strain into cream cheese bowl and whisk til smooth. Cool, stir in stout, and cure at least 4 hours.
No comments:
Post a Comment