Salty Siren Ice Cream
Ingredients
Caramel Syrup:
2 Tbsp Bones Coffee Salty Siren Ground Coffee
1 cup of water
10.5 oz Sugar
¼ cup Corn Syrup
10 oz Heavy Whipping Cream
3 Tbsp butter, cubed
½ tsp Salt
Ice Cream:
5 Egg Yolks
4 Oz Sugar
2 Cups Heavy Whipping Cream
1 Cup Half & Half
¾ Cups Bones Coffee Army of Dark Chocolate Ground Coffee
Chocolate Sauce:
3 oz bittersweet chocolate
1 tsp coconut oil
Directions
For the Coffee Caramel:
1. Brew a cup of Bones Salty Siren Ground Coffee, then measure out ⅓ cup.
2. Combine sugar, corn syrup, and coffee in a medium saucepan.
3. Heat over medium-high, whisking constantly. Allow mixture to come to a simmer and allow it to thicken.
4. Add heavy cream to the mixture and heat until simmering- keep a close eye, it can come to a boil quickly.
5. Once simmering, immediately turn off heat and add in the cubed butter and salt. Whisk to combine. Pour into a bowl and allow to set (it will thicken as it sits).
For the Chocolate Sauce:
Melt the chocolate and coconut oil in 15 second increments in the microwave, stirring in-between until it’s melted. Pour into a squeeze bottle and set aside.
For the Ice Cream:
1. In a bowl, whisk together the egg yolks and sugar and set aside.
2. In a separate medium saucepan, combine the heavy cream, half & half, and ground Army of Dark Chocolate Coffee. Place on the stove over medium-high heat and bring to a simmer. Watch closely to prevent scorching the cream. Turn off heat and steep for 1 hour.
3. Strain using a fine mesh sieve or cheesecloth.
4. Temper (slowly pour while whisking) the egg mixture into the coffee cream in a medium saucepan.
5. Place the saucepan over low heat and whisk until it thickens into a custard (to test, dip a wooden spoon into the mixture and run your finger through it. If the line stays, it’s ready. If it pools back together, keep whisking over low heat.
6. Strain in a fine mesh sieve or cheesecloth into a container and refrigerate for at least 6 hours (best if you can refrigerate overnight).
7. Pour the ice cream base into an ice cream machine and churn for 20 minutes.
8. When the ice cream has churned to a soft-serve state, stream in chocolate to create chocolate flecks.
9. Fill your ice cream container. Alternate between layers of ice cream, caramel sauce ribbons, and chocolate flecks.
10. Freeze for a few hours, or until solid.
11. Scoop & enjoy!
Recipe by: Stephanie Goldstein
Salty Siren | 12oz
$15.99
This mystical new flavor sings entrancing songs of caramel, chocolate and sea salt. A delicious brew that you’ll have no choice but to fall in love with. This coffee is Rainforest Alliance™ Certified, and that means really awesome things for… read more
