The best ice cream, bar none, that I've ever had, is Lebovitz's
Vietnamese coffee ice cream.

It is in his book 'The Perfect Scoop' and 'adapted' a million times
all over the web. It is simplicity, itself. Coffee, sweetened
condensed milk, and cream.

It results, IMO, in the perfect sweet-ness, creamy-ness, and texture.

So last week the stars aligned-- We were discussing coconut milk and
its creaminess on rfc. My wife asked for coffee ice cream. My
vegan daughter, who is never sick, got a sore throat that put her on a
liquid diet for a few days.

I had a can of *Cream* of coconut in the pantry. So I started with
that and sweetened it to 'sweetened condensed milk' simulation. 11oz
cream and 3 oz agave nectar seemed right to me.

I also have a can of Trung Nguyen coffee in stock now- so I made a
couple cups of that in the French press.
2 cups water + a generous 1/4 cup grounds + 180degree water for 5
minutes = 1 1/2 cups coffee and a swallow for the cook.

Here's what I used-- I'm mentioning brands because of the discussion
on how variable the coconut milk varieties are.

1 1/2 cups strong coffee or espresso
15 oz Vitarroz Cream of Coconut [110calories per oz]
3 oz Agave Nectar
10oz Roland coconut Milk [400 calories/cup]
1/2 Tbl each Coffee Brandy and Crème De Coco - or 1 T Kahlua
2 tsp Trung Nguyen coffee grounds

Mix together and refrigerate overnight. The coffee grounds give
it a bit of extra bite, but are not bitter or obnoxious. The
liquor helps it stay creamy in the deep freeze.

Follow ice cream maker's directions in the morning. [or follow
Lebovitz's 'no ice cream maker' directions here-
http://www.davidlebovitz.com/2007/07/making-ice-crea-1/ ]

My daughter made a frappe with some of the mix--

The flavor is as good as Lebovitz's, IMO. It is creamy, but my
freezer was a little warm last night [15 degrees] and the texture
suffered a bit. In the affogato it didn't matter-- but my scoop
tonight better be stiffer.

We had ours as affogato- with a shot of Trung Nguyen over it--
[after a spoonful to 'test' it<g>]

Good either way-
Jim

If animal products are so unethical then why do vegans all want imitation
dairy and meat products?

Paul

On Sun, 01 Jul 2012 15:09:38 -0600, Christine Dabney
> wrote:

>On Sun, 01 Jul 2012 17:03:51 -0400, Jim Elbrecht >
>wrote:
>
>>The best ice cream, bar none, that I've ever had, is Lebovitz's
>>Vietnamese coffee ice cream.
>>
>>It is in his book 'The Perfect Scoop' and 'adapted' a million times
>>all over the web. It is simplicity, itself. Coffee, sweetened
>>condensed milk, and cream.
>>
>>It results, IMO, in the perfect sweet-ness, creamy-ness, and texture.
>
>Try his chocolate sorbet. Marvelous.

I will-- I've been lax about eating my way through that book. Each
recipe is so good I want another batch--- and I *am* still losing
weight.

I love this review [on the Chocolate sorbet]
"Holy cow. After making this recipe last night, I immediately emailed
everyone I knew, told them to buy an ice cream maker, make this, and
never look back. . . ."

http://www.epicurious.com/recipes/fo...#ixzz1zPPwANZm

This one is next-- while the strawberries are still coming.

Thanks-
Jim

Jim Elbrecht wrote:
> The best ice cream, bar none, that I've ever had, is Lebovitz's
> Vietnamese coffee ice cream.
>
> It is in his book 'The Perfect Scoop' and 'adapted' a million times
> all over the web. It is simplicity, itself. Coffee, sweetened
> condensed milk, and cream.
>
> It results, IMO, in the perfect sweet-ness, creamy-ness, and texture.
>
> So last week the stars aligned-- We were discussing coconut milk and
> its creaminess on rfc. My wife asked for coffee ice cream. My
> vegan daughter, who is never sick, got a sore throat that put her on a
> liquid diet for a few days.
>
> I had a can of *Cream* of coconut in the pantry. So I started with
> that and sweetened it to 'sweetened condensed milk' simulation. 11oz
> cream and 3 oz agave nectar seemed right to me.
>
> I also have a can of Trung Nguyen coffee in stock now- so I made a
> couple cups of that in the French press.
> 2 cups water + a generous 1/4 cup grounds + 180degree water for 5
> minutes = 1 1/2 cups coffee and a swallow for the cook.
>
> Here's what I used-- I'm mentioning brands because of the discussion
> on how variable the coconut milk varieties are.
>
> 1 1/2 cups strong coffee or espresso
> 15 oz Vitarroz Cream of Coconut [110calories per oz]
> 3 oz Agave Nectar
> 10oz Roland coconut Milk [400 calories/cup]
> 1/2 Tbl each Coffee Brandy and Crème De Coco - or 1 T Kahlua
> 2 tsp Trung Nguyen coffee grounds
>
> Mix together and refrigerate overnight. The coffee grounds give
> it a bit of extra bite, but are not bitter or obnoxious. The
> liquor helps it stay creamy in the deep freeze.
>
> Follow ice cream maker's directions in the morning. [or follow
> Lebovitz's 'no ice cream maker' directions here-
> http://www.davidlebovitz.com/2007/07/making-ice-crea-1/ ]
>
> My daughter made a frappe with some of the mix--
>
> The flavor is as good as Lebovitz's, IMO. It is creamy, but my
> freezer was a little warm last night [15 degrees] and the texture
> suffered a bit. In the affogato it didn't matter-- but my scoop
> tonight better be stiffer.
>
> We had ours as affogato- with a shot of Trung Nguyen over it--
> [after a spoonful to 'test' it<g>]
>
> Good either way-
> Jim

Mmmmm. Thus far, I have only found preground Vietnamese coffee.
I need to remember to look in (Boston's) Chinatown if it ever
cools down enough to get there. I wonder whether some artificial
sweeteners could be used to decent effect (plural, because I think
one would need some synergism if going that route).

--
Jean B.

"Jean B." > wrote:


-snip-
>Mmmmm. Thus far, I have only found preground Vietnamese coffee.

That's what I used this time. [I used espresso in the past- both are
good.]

>I need to remember to look in (Boston's) Chinatown if it ever
>cools down enough to get there. I wonder whether some artificial
>sweeteners could be used to decent effect (plural, because I think
>one would need some synergism if going that route).

I might play with some Splenda I have in the pantry. My dad is
diabetic & it might be fun to make dairy-egg&sugar-free ice cream.

What artificial sweetener do you use? Would a banana work?

Jim

On 01/07/2012 5:07 PM, Paul M. Cook wrote:
> If animal products are so unethical then why do vegans all want imitation
> dairy and meat products?
>


Because it is a statement about their self importance. It's me me me
and I cool because I am a vegan.

Dave Smith wrote:
>
> On 01/07/2012 5:07 PM, Paul M. Cook wrote:
> > If animal products are so unethical then why do vegans all want imitation
> > dairy and meat products?
>
> Because it is a statement about their self importance. It's me me me
> and I cool because I am a vegan.

I disagree somewhat. It's not their importance,
it's your immorality. You murderer.

I agree to the extent that it gives them something
to be holier-than-thou about. If they've got
nothing else in their life, at least they've
got that.

On 02/07/2012 1:44 PM, Mark Thorson wrote:
> Dave Smith wrote:
>>
>> On 01/07/2012 5:07 PM, Paul M. Cook wrote:
>>> If animal products are so unethical then why do vegans all want imitation
>>> dairy and meat products?
>>
>> Because it is a statement about their self importance. It's me me me
>> and I cool because I am a vegan.
>
> I disagree somewhat. It's not their importance,
> it's your immorality. You murderer.

It is their sense of moral superiority.... and their faddish diet.

We had a vegan in the family. I was already under the impression that
the sun rose and set on this girl and that was reinforced when she
appeared unexpectedly ... and late... at a family Christmas party. We
had to run around at the last minute to find something for her to eat
that would suit her vegan diet. A couple years later she was seated
across the table from me at a buffet and she had fish, bacon, ham,
shrimp, turkey, lamb.... if it had breathed, she was eating it.





> I agree to the extent that it gives them something
> to be holier-than-thou about. If they've got
> nothing else in their life, at least they've
> got that.


As long at they keep it to themselves. Don't show up at my house
expecting to be indulged.

Jim Elbrecht wrote:
> "Jean B." > wrote:
>
>
> -snip-
>> Mmmmm. Thus far, I have only found preground Vietnamese coffee.
>
> That's what I used this time. [I used espresso in the past- both are
> good.]
>
>> I need to remember to look in (Boston's) Chinatown if it ever
>> cools down enough to get there. I wonder whether some artificial
>> sweeteners could be used to decent effect (plural, because I think
>> one would need some synergism if going that route).
>
> I might play with some Splenda I have in the pantry. My dad is
> diabetic & it might be fun to make dairy-egg&sugar-free ice cream.
>
> What artificial sweetener do you use? Would a banana work?
>
> Jim

I haven't played with making LC ice cream--or any ice cream. What
works depends on the context and the flavors you are sweetening.
There are plenty of LC ice cream recipes, so I'd look at some (if
online, find some with excellent reviews) and use that as a template.

I have played a bit with baked goods. Have experimented with
erythritol (very pricy, has the bulk of sugar, but can be grainy,
etc.), xylitol, Diabetisweet, stevia mixes, sucralose (Splenda).

--
Jean B.

Jim Elbrecht wrote:
> "Jean B." > wrote:
>
>
> -snip-
>> Mmmmm. Thus far, I have only found preground Vietnamese coffee.
>
> That's what I used this time. [I used espresso in the past- both are
> good.]
>
>> I need to remember to look in (Boston's) Chinatown if it ever
>> cools down enough to get there. I wonder whether some artificial
>> sweeteners could be used to decent effect (plural, because I think
>> one would need some synergism if going that route).
>
> I might play with some Splenda I have in the pantry. My dad is
> diabetic & it might be fun to make dairy-egg&sugar-free ice cream.
>
> What artificial sweetener do you use? Would a banana work?
>
> Jim

Heck, I also have a megaton of LC cookbooks here, so if you can't
find a starting point, I can provide one. BUT it would lack reviews.

--
Jean B.

Dave Smith wrote:
> On 02/07/2012 1:44 PM, Mark Thorson wrote:
>> Dave Smith wrote:
>>>
>>> On 01/07/2012 5:07 PM, Paul M. Cook wrote:
>>>> If animal products are so unethical then why do vegans all want
>>>> imitation
>>>> dairy and meat products?
>>>
>>> Because it is a statement about their self importance. It's me me me
>>> and I cool because I am a vegan.
>>
>> I disagree somewhat. It's not their importance,
>> it's your immorality. You murderer.
>
> It is their sense of moral superiority.... and their faddish diet.
>
> We had a vegan in the family. I was already under the impression that
> the sun rose and set on this girl and that was reinforced when she
> appeared unexpectedly ... and late... at a family Christmas party. We
> had to run around at the last minute to find something for her to eat
> that would suit her vegan diet. A couple years later she was seated
> across the table from me at a buffet and she had fish, bacon, ham,
> shrimp, turkey, lamb.... if it had breathed, she was eating it.
>
>
>
>
>
>> I agree to the extent that it gives them something
>> to be holier-than-thou about. If they've got
>> nothing else in their life, at least they've
>> got that.
>
>
> As long at they keep it to themselves. Don't show up at my house
> expecting to be indulged.

Hahahaha. I am only laughing because I always think of the
ex-coworker who had an absolute fit at a restaurant because he
thought his soup was made with chicken broth. Did he stick with
being a vegetarian, no.

--
Jean B.

Paul M. Cook wrote:

> If animal products are so unethical then why do vegans all want imitation
> dairy and meat products?

Maybe they have imitation ethics as well.