Since I got a “Lello” ice cream freezer, I’ve climbed up the ranks from making so-so ice cream as a beginner to the rank of “Criminy, that’s the best ice cream I’ve ever eaten” (according to Mr. brown). I early discovered some tips to making ice cream less hard when frozen, and never prone to ice crystals. After you learn the tricks, there’s no easier dessert to make and which delivers such spectacular results for the effort.
Anyway, my crowning effort last night was “Coffee Heath Bar Crunch”, which used to be a Ben & Jerry’s flavor, I believe, but is not made anymore. I was trying to duplicate it from memory, as it was my favorite B&J flavor. The only hard part was finding someone who still sold Heath Bars! I put a lot of espresso powder in the ice cream base and had to restrain myself from drinking it there and then.
I loved the movie adaptation of this! (Tranlation: I have always wanted to use an Ice cream maker, but what is this doing in Cafe Society? Oh, and I once made Ice cream when I was a teen, using maple syrup, vanilla seasoning, and almond M&Ms. It tasted kinda like peach flavor. I used the Kick-the-can method.)
Recipes go in Cafe Society, Scott. Coffee recipes especially.
Yeah, homemade coffee ice cream is to die for. All custardy with little tiny grains of Turkish coffee grounds is the way I do it, and oh my god it’s good. The Heath Bar addition is a sure sign that you’re a genius; I’ve got to try that this summer.
Fear Itself: Cool! I didn’t know they existed. And look, there are plain toffee bits. I can make toffee at home, but this will save a lot of time. I’m already getting an idea for the next ice cream recipe: macadamia nut toffee crunch.
