Specially Selected Colombian Coffee Ice Cream

What is it?

Coffee takes to freezing better than most bitter flavours. Cold blunts the sharp edge of it, so a coffee ice cream reads rounder and less astringent than the same coffee drunk hot. Colombia grows almost entirely arabica, at altitude and mostly on smallholdings, which gives a milder and more acidic cup than robusta gives. Naming the origin on a tub is a claim about that character rather than about strength. West Country cream carries it. Many of the aroma compounds in coffee dissolve in fat rather than water, so a richer base holds more of the flavour and releases it more slowly.