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shain

shain

I don't have experience making ice cream, but my 2 cent: The only really good coffee ice cream I had was one in which the coffee was mostly concentrated in a swirl. In a homogeneous ice cream, it's really hard to get a the full aroma, as it will always be too diluted (a sorbet might work better). The swirl allows short periods of full coffee flavor, with the base sort of cleaning the palate from it.

shain

shain

I'm don't have experience making ice cream, but my 2 cent: The only really good coffee ice cream I had was one in which the coffee was mostly concentrated in a swirl. In a homogeneous ice cream, it's really hard to get a the full aroma, as it will always be too diluted (a sorbet might work better). The swirl allows short periods of full coffee flavor, with the base sort of cleaning the palate from it.

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