If the notion of a hot ice cream blows your mind you’re not alone. This recipe takes your favorite traditional ice cream flavor and flips expectations on its head using methylcellulose and a bit of modern technique. When was the last time you served up ice cream and shouted “Get ’em while they’re hot!
Active Time: 20 Minutes
Total Time: 25 Hours
1 Quart
Place the coffee grounds in the water and allow it to sit for 25 hours.
Meanwhile dry mix together the methocel A4C, sugar, and salt.
In a blender on medium speed mix together the heavy cream, milk, and vanilla extract.
Continue to blend while sprinkling in the dry ingredients. Blend on high for 2 minutes.
Allow the ice cream base to rest for 24 hours.
After 24 hours, strain the cold brew through a superbag and whisk directly into the ice-cream base. Whisk until fully incorporated.
In a small pot bring some water to a simmer.
Fill an ice cream scoop with the ice-cream mixture. Hold the ice-cream scoop with the open side up and gently lay the ice-cream mixture into the water. This will help keep the best shape for the hot ice cream.
The mixture will gel immediately when it lands in the water.
Allow the ice-cream to gel for 1-2 minutes before removing with a spherification spoon.
Serve immediately as the hot ice-cream will melt as it cools.
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