Our #unimaticfam sent in some of their favorite ways to turn your morning cup of Brunetta into an afternoon (or evening) delight! And let’s just say, they’re pretty talented.
Presenting… Brunetta Ice Cream! :)
FROM THE FAMILY OF UNIMATIC #299
Simon's take on the NYT recipe. Hint: Brunetta knocks this old classic out of the park! From the rave reviews, it looks like this author has a backup career in ice cream making ;)
2 cups heavy cream
1 cup whole milk
2/3 cup sugar
1/8 teaspoon fine sea salt
6 large egg yolks
1/2 cup coarsely ground Brunetta coffee
In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk egg yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Add Brunetta coffee. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Remove from heat and let steep for 30 minutes before straining. Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers’ instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
CACAO NIB BRUNETTA ICE CREAM (NO EQUIPMENT)
2 cups heavy cream
1 cup Brunetta coffee
14oz can sweetened condensed milk
pinch of salt
handful of cacao nibs (or to taste)
Bring 2 cups of heavy cream to a boil. Turn off the heat, add 1 cup of Brunetta coffee. Cover the pot with plastic wrap and let steep for 30 minutes. Then, chill it for at least an hour in the freezer. Whip the mixture into stiff peaks, whisk in 14 oz can of sweetened condensed milk and a pinch of salt, and fold in cacao nibs. Pour into a loaf pan, cover, and chill overnight. Et voila!
VEGAN BRUNETTA ICE CREAM
2 (13.5 ounce) cans of quality full-fat coconut milk
1/2 cup raw sugar
3/4 cup strong brewed coffee
1 1/2 tsp pure vanilla extract
handful of extra coffee beans for garnish if desired
Combine coconut milk, coffee, and raw sugar in a small saucepan over medium heat and whisk until well-combined - about 5 minutes.
Remove from heat and whisk in vanilla. Transfer to a bowl to let cool completely in the fridge - at least 6 hours, overnight being preferable.
Transfer to ice cream maker and prepare according to manufacturer instructions. Once done either eat immediately or transfer to a freezer-safe container and let harden for several hours. Should keep for 1 week in the freezer. Let stand for 15 minutes at room temperature before serving.
*If you don't have an ice cream maker, that's OK! Just let the mixture cool and transfer to a freezer-safe container and pop it into the freezer. Every hour or so, whisk it vigorously to allow air and make the ice cream more fluffy and creamy :) Repeat until desired consistency is achieved (will depend on freezer temp, whisking, etc.)