In article >,
Lars Marowsky-Bree > wrote:

> He suggested that for extracts (like coffee), it's best to make the
> extract using the cream, ie cook the coffee with the coarse grinded
> beans and filter them out again. Same method for tea et cetera.
>
> (Of course, coarsely grinded beans need to soak and cook longer to
> extract than fine powder.)
>
> I hope this is useful for someone.

I've done that for coffee-flavored ice cream, and it turned out very
nicely. The cream and sugar hides over-extraction.

<http://thecoffeefaq.com/#icecream>

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