South Indian Filter Coffee Ice Cream (Kapi Ice Cream)

The word "kapi" or "kaapi," commonly used in South India, is a transliteration
of the Tamil and Malayalam word for coffee. This term evolved from the
original word "coffee" following its introduction to India in the 17th century
when it was believed to have been smuggled into the country by Baba Budan from
Yemen to the hills of Karnataka, known today as the Baba Budan Giris. Coffee
quickly became popular, especially in Southern India, where unique brewing
techniques were developed, such as the iconic filter coffee method prevalent
in Tamil Nadu and Karnataka.

Over time, as coffee became integrated into local culture, the English word
"coffee" was adapted to fit the phonetic and linguistic patterns of local
languages, thus becoming "kaapi." This adaptation is common in many Indian
languages, which often modify foreign words to suit native phonetic patterns.

This recipe for South Indian Filter Coffee Ice Cream replicates that
satisfying flavor of kapi perfectly.

1. Blend the instant coffee powder and sugar into the milk at very low speed until the sugar is dissolved, around 3-4 minutes.
2. Add the cream and blend until just combined
3. Churn and freeze in your ice cream machine according to the machine's instructions.

If you want to make this a bit fancier, use 75g jaggery and 75g granulated
sugar (instead of 150g granulated sugar) to increase the flavor profile of the
ice cream.

Ingredients:

500g heavy cream
250g whole milk
150g granulated sugar
3 tablespoons Bru instant coffee
Pinch of salt