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ISO: ISO Traca - Hey, I have one more question about the Vietnamese Coffee Ice Cream -
- Thread starter meryl
- Start date
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In my experience, unless you grind it to a very fine powder
it's too grainy and cardboardy. I had made Ina Garten's espresso ice cream which was delicious and had great coffee flavor, but found it to be inedible after I added the chopped chocolate covered coffee beans.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34457,00.html?rsrc=search
it's too grainy and cardboardy. I had made Ina Garten's espresso ice cream which was delicious and had great coffee flavor, but found it to be inedible after I added the chopped chocolate covered coffee beans.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34457,00.html?rsrc=search
Meryl, yes, that's correct. The beans are ground finely and then a pinch is added -- think
of it like when you see flecks of vanilla bean in a dish. The step is more for aesthetic appeal and it wouldn't make a difference if you leave out the pinch.
I did add a big pinch (more like a 1/4 of a teaspoon) and no one noticed. I just gave it a whirl in my spice grinder. The key is to grind your beans finely (again, like the inside scrapings from a vanilla bean).
I'll be curious to hear how it turns out!
of it like when you see flecks of vanilla bean in a dish. The step is more for aesthetic appeal and it wouldn't make a difference if you leave out the pinch.
I did add a big pinch (more like a 1/4 of a teaspoon) and no one noticed. I just gave it a whirl in my spice grinder. The key is to grind your beans finely (again, like the inside scrapings from a vanilla bean).
I'll be curious to hear how it turns out!
I agree...finely ground is best. I'm thinking with Ina's recipes, the chocolate covered
beans were intended to be more chunky...like chocolate or brownie chunks. Personally, I'm not crazy about chocolate covered espresso beans (it's a texture thing with the bean) so I probably would have come to the same conclusion.
That texture aversion is the same for me with cocao nibs. They're all the rage these days and I just don't get it...It's like chewing on little rocks or char. Ugh.
In fact, when I first made the Vietnamese ice cream, I dismissed the note about finely ground beans...and just threw in some fresh grounds. I learned my lesson there. Next time I made it with the finely ground beans and it was just right. smileys/smile.gif
beans were intended to be more chunky...like chocolate or brownie chunks. Personally, I'm not crazy about chocolate covered espresso beans (it's a texture thing with the bean) so I probably would have come to the same conclusion.
That texture aversion is the same for me with cocao nibs. They're all the rage these days and I just don't get it...It's like chewing on little rocks or char. Ugh.
In fact, when I first made the Vietnamese ice cream, I dismissed the note about finely ground beans...and just threw in some fresh grounds. I learned my lesson there. Next time I made it with the finely ground beans and it was just right. smileys/smile.gif