Coffee & Stout Ice Cream | February 09, 2017
Guest blogger Sam makes Jeni’s “Kona Stout” Ice Cream using Seattle-based Lighthouse Roasters’ French Sumatra Coffee and Reuben’s Brews’ Breakfast Stout.
Hi, everybody! My name is Sam and I’m the Associate Sales Manager here at Tovolo.
I was born and raised in Columbus, Ohio, so I have known and loved Jeni’s Ice Creams for years. If you haven’t been so lucky, spend a few minutes browsing around www.jenis.com… and try not to start drooling.
A few years ago, my very thoughtful boyfriend, Forrest, bought me a copy of Jeni’s Splendid Ice Creams at Home and a Cuisinart automatic ice cream maker as a birthday gift. Since then, I have experimented with a number of her recipes in this book, which I find to be very approachable – and, of course, delicious!
One of my very favorite Jeni’s flavors, both to enjoy in her scoop shops and to replicate at home, is Kona Stout. That’s right – coffee & beer flavored ice cream! If you have ever traveled to Seattle (where the Tovolo office is located) or know anyone who has, then you’ll understand just how strong both the coffee and craft beer cultures are around here. Now that I call Seattle home, this recipe is such a great way to showcase my Columbus roots while highlighting these two iconic Seattle flavors.