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Craving a rich, coffee-flavored ice cream but need to keep it gentle on your stomach? Low acid coffee ice cream is your answer! This recipe combines creamy goodness with Alex’s Low Acid Organic Coffee, letting you enjoy coffee flavor in an ultra-digestible way. Let’s dive into this easy-to-make, belly-friendly treat that’ll become your new favorite dessert.
Why Low Acid Coffee?
Let’s talk about why Alex’s Low Acid Organic Coffee is a star in this recipe. Regular coffee can be harsh on some stomachs because of its higher acidity, potentially causing discomfort like heartburn or acid reflux. Alex’s Low Acid Organic Coffee is specially processed to lower the acidity, allowing people with sensitive stomachs to still enjoy the bold taste of coffee without any unpleasant after-effects. Not only that, but it’s organic, free from chemicals, and offers a smoother, richer taste that makes it perfect for adding depth to your desserts. You’ll get all the flavor of traditional coffee with fewer digestive side effects.
Let’s Make Some Low Acid Coffee Ice Cream!
Ingredients:
- 1 cup Alex’s Low Acid Organic Coffee, brewed and chilled
- 1 ½ cups heavy cream
- 1 ½ cups whole milk
- ¾ cup granulated sugar
- 4 egg yolks
- 1 teaspoon vanilla extract (optional for a richer flavor)
Directions:
- Brew the Coffee: Start by brewing a cup of Alex’s Low Acid Organic Coffee and letting it cool to room temperature or placing it in the fridge to chill. We want cold coffee to keep the ice cream smooth and creamy.
- Mix the Base: In a saucepan, heat the heavy cream, milk, and half the sugar over medium heat. Stir until the sugar has dissolved, and the mixture is heated through but not boiling.
- Whisk the Yolks: In a separate bowl, whisk the egg yolks with the remaining sugar until they’re pale and smooth. This step is key to achieving that creamy, custard-like texture.
- Temper the Eggs: Slowly pour about half of the hot cream mixture into the egg yolks while whisking continuously to avoid cooking the eggs. Once combined, pour the mixture back into the saucepan with the rest of the cream mixture.
- Cook the Custard: Cook the custard on low heat, stirring continuously, until it thickens slightly and coats the back of a spoon. Be careful not to let it boil, as this can cause curdling.
- Add the Coffee: Remove the custard from heat and stir in the chilled coffee and vanilla extract (if you’re using it). The coffee will add a rich, dark hue and an unmistakable coffee aroma.
- Chill the Mixture: Pour the custard into a bowl and cover with plastic wrap, pressing it against the surface to prevent a skin from forming. Chill in the fridge for at least 4 hours or until completely cold.
- Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze and Serve: Transfer the ice cream to a container, cover, and freeze for at least 2 hours before scooping. Enjoy it plain or add toppings like chocolate shavings or a drizzle of caramel for an extra treat.
Health Benefits of Low Acid Coffee Ice Cream
This recipe isn’t just delicious; it also comes with some surprising health benefits. Alex’s Low Acid Organic Coffee gives you the boost of antioxidants that coffee lovers crave, but without the high acidity that can be tough on the stomach. It’s gentle, organic, and free of harsh chemicals, making it an ideal option if you’re trying to reduce acid intake without sacrificing your coffee fix. Plus, with the added cream and milk, this ice cream delivers a bit of calcium, making it a fun, nutritious treat.
Try It Out!
Making low acid coffee ice cream at home is as easy as it is rewarding. Whether you’re sensitive to regular coffee or just looking for a smoother taste, Alex’s Low Acid Organic Coffee is a game-changer. Give this recipe a try, and you’ll have a new, healthier way to enjoy your favorite coffee flavor. Plus, since you’re making it yourself, you can play around with different ingredients or toppings to make it your own! Enjoy!