Hey coffee fans! As the summer days continue to heat up throughout the lowcountry, many coffee drinkers turn to iced coffee for relief. But iced coffee has a major problem: before you reach the bottom of your cup, the ice melts and makes the coffee taste watered down. For those of you who enjoy iced coffee, why don’t you consider making a batch of coffee ice cubes?
Lowcountry Blend Ice Cubes
In fact, coffee ice cubes not only prevent water dilution from conventional ice, but it can also strengthen the taste of your Lowcountry Blend, especially if you have added too much milk or sweeteners. You can also use the ice cubes to cool down your hot cup of coffee without watering it down. To make your Lowcountry Blend ice cubes, follow the instructions below.
1. After brewing your Lowcountry Blend, pour the coffee into ice trays.
2. Freeze the coffee overnight
3. Open your freezer the following day and the ice cubes are ready for use!
Lowcountry Blend Ice Cream
Other ways to cool down with Lowcountry Blend is to make coffee ice cream! This frozen treat combines the energy boost from coffee with the refreshing coolness of ice cream. It’s simple to make at home, and it’s delicious!
Coffee Ice Cream Ingredients
- 1 1/2 cups whole milk
- 3/4 cup sugar
- 1 1/2 cups whole coffee beans
- 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)
Coffee Ice Cream Directions
1. Heat the milk, sugar, whole coffee beans, salt, and 1/2 cup of the cream in a medium saucepan 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.
2. 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.
3. 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.
4. 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 without it running. This can take about 10 minutes.
5. Pour the custard through the strainer and stir it into the cream. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible. Then discard the beans. Mix in the vanilla and finely ground coffee, and stir until cool.
6 Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker. Once the ice cream thickens, it’s ready to be served!