National Coffee Ice Cream Day + 1000 Faces Coffee
September 6, 2015
Happy Coffee Ice Cream Day!
Jennifer Hagler Photography
By Buffy York
The folks at 1000 Faces Coffee contacted me about reviewing their product and possibly mentioning them in a blog post. The problem with that is that I am not much of a coffee drinker, like I’ve never owned a coffee maker, but I thought I could always figure out some way to incorporate their coffee in to a recipe so why not? They sent me two varieties of coffee ground for my French Press (It’s the only way I know how to make coffee) and I made a really strong pot of coffee to use in the tangy and delicious Buttermilk Coffee Ice Cream with Salted Caramel recipe below.
In checking out their website I realized this is not your typical coffee company. 1000 Faces is a small batch coffee roaster, and self-proclaimed merchant of change out of Athens, Georgia that is doing business responsibly and respecting the grower and the customer. Like all things coming from Athens, they are doing things differently and abandoning the idea of light, medium and dark roasts and roasting their beans specific to each coffee, creating a roasting profile for each bean. You can experience it for yourself by ordering online. Your beans will come whole or ground to your liking and will come with a handy brewing guide.
1000 Faces also makes a Cold Brew and if your team is headed to Athens this season for a little SEC Football you can find it at several places around town like Heirloom, The World Famous, Sips and Daily Grocery Co-op.
Happy National Coffee Ice Cream Day! Who Knew?
Buttermilk 1000 Faces Coffee Ice Cream with Savor Salt Vanilla Salted Caramel
1 1/2 cup heavy cream
2 cups low-fat buttermilk (reduced-fat)
3/4 cup granulated sugar
5 large egg yolks
1/4 cup strongly brewed coffee
1/2 tsp Savor Salt Company Vanilla Salt
4 Tbsp store-bought caramel sauce, or your favorite homemade caramel
additional caramel sauce and Vanilla Savor Salt for topping
Combine heavy cream, buttermilk, and half of sugar in a medium sized sauce pot. Set over medium heat and bring to a simmer.
Meanwhile, in a medium bowl whisk together remaining sugar and egg yolks. Slowly pour the hot liquid mixture over the yolk mixture, whisking constantly to distribute the heat. Mix well, then pour mixture back into sauce pot.
Set pot over medium heat. Using a wooden spoon or spatula, gently stir the mixture making sure to pay attention to the bottom and sides of the pan as to not burn the yolks. Continue to stir and heat the mixture until it reaches nappe consistency (thickens and coats the back of a spoon), or until it reaches a temperature of 180 degrees F on a thermometer. Remove from heat and add in coffee and salt. Stir until dissolved.
Cool mixture over an ice bath. Alternatively, pour mixture into a plastic wrap lined sheet tray. Spread over the sheet tray and cover with plastic wrap. Let cool in the freezer for 5-10 minutes until mixture has cooled to room temperature. Transfer cooled mixture into an airtight container and let mature in the fridge overnight.
Freeze mixture in ice cream maker according to your unit’s instructions. Once the volume has increased by 1/2 and mixture has reached a soft-serve consistency, about 20-25 minutes, turn off machine. Transfer 1/3 of ice cream into an airtight, freezer-safe container. Drizzle a heaping tablespoon of melted caramel sauce over ice cream. Spread another 1/3 of ice cream into container and drizzle with caramel. Add remaining ice cream on top and drizzle with remaining caramel. Cover container and let rest in the freeze for at least 1 hour before serving.
Let ice cream sit out for 5 minutes before scooping. Top with caramel and salt.