{"id":11098,"date":"2013-07-24T21:04:37","date_gmt":"2013-07-25T04:04:37","guid":{"rendered":"https:\/\/dailywaffle.com\/stage1\/?p=11098"},"modified":"2018-07-16T08:46:45","modified_gmt":"2018-07-16T15:46:45","slug":"cold-drip-coffee-chip-ice-cream","status":"publish","type":"post","link":"https:\/\/dailywaffle.com\/stage1\/cold-drip-coffee-chip-ice-cream\/","title":{"rendered":"Cold Drip Coffee Chip Ice Cream"},"content":{"rendered":"

\"cold<\/a>Over the last year, Wolf has been on a mission to get back in shape and now he’s been doing various half marathons and triathalons. As his diet shifted from calorie restricted to training, one of the most surprising transformations is that his palate seems to have changed as well. I used to be the only java junkie in the house, the one who fangirled over Blue Bottle coffee<\/a> and sought out Stumptown Stubbies<\/a> in the summer. And now, I\u2019m not alone.<\/p>\n

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So, he drinks coffee now, so what? No, this is Wolf we\u2019re talking about. If he\u2019s into something, he\u2019s into it<\/i>.\u00a0 It\u2019s how he went from size 34 to 28 jeans. It\u2019s how he did Chelan-man, a race out in Eastern Washington on Saturday and the SeaFair Olympic triathalon on Sunday last weekend. I slept in.<\/p>\n

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He\u2019s even taken to one-upping me on coffee paraphernalia. He’s as bad as me when it comes to a morning ritual, so it started when I bought him his own Moka pot. Clearly, his-n-hers was gonna be necessary with another coffee drinker in the house. \u00a0As spring became summer, \u00a0he moved on to pitchers of cold brew, which I’ve been making on and off as the days heated up. Now, it’s his morning drink. \u00a0Finally, inspired by a friend’s post on Instagram<\/a> (thanks, Bruce!) we now own our own\u00a0cold drip coffee system<\/a>, a Coffeega. \u00a0Does this sound like a complaint? It\u2019s not, because now that we own that lovely contraption, we also have this cold drip coffee chip ice cream.<\/p>\n

After the first batch of coffee was brewed (dripped?), I said, we have got<\/em> to make ice cream out of this.<\/p>\n

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The first go at it, I used \u201csome\u201d sweetened condensed milk and a mix of cream and whole milk. It was all a bit haphazard. And delicious, but maybe a little icy.\u00a0 By going with the whole can, you\u2019ll get the creamier consistency you want. \u00a0And if you don’t have a cold drip system, no worries. Just brew up a good strong batch of good coffee and chill it. \u00a0Next time, I might throw in a couple of tablespoons of cacao nibs.<\/p>\n

\"cold<\/p>\n

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\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i> Print Recipe<\/a>\r\n\t\t\t\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t
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Cold Drip Coffee Chip Ice Cream<\/h2>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t
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\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t<\/i>\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tServes: 6<\/span>\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\r\n\t\t\t\t\t\t<\/i> \r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tCooking Time: 2 hr 20 mins<\/span>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t<\/div>\r\n\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t
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Ingredients<\/h3>\r\n\t\t\t\r\n\t\t\t
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  • 1 14 oz. can sweetened condensed milk<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • 1 1\/2 c. cold drip coffee (or very strong brewed coffee, chilled)<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • 1 c. half-n-half<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • 1 3.5 oz. bar 85% cacao Valrhona chocolate, finely chopped<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/ul>\r\n\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\t\r\n\t\t\t\t
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    Instructions<\/h3>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t
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    Line a bread pan with plastic wrap and set aside.<\/p>\r\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t

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    Whisk together the condensed milk, coffee and half-n-half in a medium mixing bowl. Chill for 1-2 hours. Pour the mix into your ice cream maker and chill according to manufacturer\u2019s directions. When the ice cream is firming up and you have about 5 minutes to go, add in the chocolate and continue churning.<\/p>\r\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t

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    When done, scoop the ice cream into the bread pan and store in the freezer until completely firm. The plastic wrap will help form a cover if you don\u2019t plan to eat it all immediately, which you\u2019ll want to do, but probably really shouldn\u2019t.<\/p>\r\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t\t\t

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    Notes<\/h3>\r\n\t\t\t\r\n\t\t\t

    Adapted from David Leibovitz's Perfect Scoop, this coffee ice cream dials it up a notch using cold drip (or cold brew) and Valrhona chocolate<\/p>\r\n\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\t\r\n\t\t