@ Sin Ming Bakery / Cookhouse / Whatever
They say that when life gives you lemons, you make lemonade. When my friend gave me a small quantity of the most expensive coffee in the world (kopi luwak – civet cat poo coffee) well you make yourself a cuppa! But what to do with the still flavorful used coffee powder? Why make kopi luwak ice cream dear Watson!
- 1 1/2 cups whole milk
- 3/4 cup sugar
- 3 table spoons of used kopi luwak
- Pinch of salt
- 1 1/2 cups heavy cream
- 5 large egg yolks
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon finely ground coffee (press grinds through a fine mesh sieve)
- Heat the milk, sugar, coffee powder, salt, and 1/2 cup of the cream until it is quite warm and steamy, but not boiling. Once the mixture is warm, cover, remove from the heat, and let steep at room temperature for 1 hour.
- Pour the remaining 1 cup of cream into a medium size metal bowl, set on ice over a larger bowl. Set a mesh strainer on top of the bowls. Set aside
- Reheat the milk and coffee mixture, on medium heat, until again hot and steamy (not boiling!). In a separate bowl, whisk the egg yolks together. Slowly pour the heated milk and coffee mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm milk, but not cooked by it. Scrape the warmed egg yolks back into the saucepan
- Stir the mixture constantly over medium heat with a heatproof, flat-bottomed spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes.
- Pour the custard through the strainer and stir it into the cream. Mix in the vanilla, and stir until cool
- Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
If you can stomach the fact that you’re eating twice processed coffee beans; once by the civet cat and then the second time by man it’s a tasty tub of coffee. The best thing about kopi luwak when you drink it (and eat it) is that there is no bitter aftertaste that coffee tends to impart on the palette, I left the coffee powder in with the mixture for some added bite and texture. You can always remove if you so wish.
Bon Appétit – Sidney