Feel like making something extra special? Then try this recipe for granite ice cream! A super tasty ice cream cocktail with Yirgacheffe coffee, gin and tonic. Yirgacheffe is an unwashed coffee, with a portion of the flesh remaining around the bean while drying. This gives the coffee a very pronounced fruity character. Yirgacheffe belongs to the Mixed Heirloom variety. This recipe was developed by Vera Home, from veratuis.com. She develops zero waste recipes. You can also find her at circulargastronomy.com!
What do you need?
For six persons you’ll need:
- 400 gr of sugar
- 400 ml of tonic
- 60 ml Bobby’s Schiedam Dry Gin
- 1 lime
- 100 ml Batavia Dutch Coffee Yirgacheffe
How to make Granité ice cream
STEP 1: Put the sugar with an equal amount of water in a deep-bottomed pan. Let the sugar slowly dissolve in the water, on low heat.
STEP 2: Allow the sugar to cook for 1 minute after it is completely dissolved. Then take the sugar water off the heat and let it cool down.
STEP 3: Mix the tonic water with the sugar water and place it in the refrigerator for 12 hours or leave it there overnight.
STEP 4: Afterwards, add the gin, the juice and lime to the mixture.
STEP 5: Pour the mixture into a bowl and place it in the freezer. Let it sit for about half an hour.
STEP 6: Stir well with a fork to loosen all frozen pieces, return to the freezer and repeat every half hour until everything is fully crystallized. This can take about 3 hours.
STEP 7: Serve the granite in cocktail glasses with a shot of Yirgacheffe of Batavia Dutch Coffee.
Tip! If you want a different citrus dimension in the granite, take a Bergamot lemon instead of lime.
Enjoy!