u/Pretend-Citron4451

I’ve gotten great tips from this subreddit, so “thank you” to all who participate! I normally brew 12 hours with a medium grind, but that means I need to start brewing by 6 pm to have it ready in the morning. based on what I learned here, I can go longer if I grind courser, so if I cant start my brew until after 6 pm, I can grind courser let it steep until I get home from work the next day. i won’t have any available the next morning so I guess I’ll grind a little extra for a morning French press, which is what I use when I’m out of cold brew. anyway, I am hopeful this will give me more flexibility with my timing bc many times I forget until later in the evening

originally, I used coarse ground beans that brew for 12 hours. based on one of these subreddit threads, I switched to a more medium grind and the extraction was much better. based on other things i learned here, I tested a 16-hr brew and it over extracted the medium grind but worked well when I returned to coarse grind. I don’t know whether 16 hr course grind brew is better/worse than 12 hrs with medium grinds - probably similar. or similar enough for me to use either method

This is such an awesome community - the posts have taught me so much, getting my chocolate and vanilla bases from “well…at least it’s healthy” to “pretty good compared to no-name brand supermarket ice cream,” so I am truly excited to share my 1st creation that I think can go toe to toe with actual ice cream store ice cream. Here’s my creation (note: I use the cuisenart fast freeze so anyone copying my recipe for the ninja will want to double the measurements):

Flavor: VeryBerry
Ingredients:
3oz 2% fairlife milk
2.75 oz defrosted frozen mixed berries (I’m using Kirkland mix of blueberries, red raspberries, and blackberries)
0.25 oz lemon juice
O.5 oz Jordan’s skinny syrup raspberry
O.5 oz Jordan’s skinny syrup blueberry
1 oz legions French vanilla whey
0.3 oz bourbon vanilla paste
0.03 oz monk fruit extract

Steps: combine the above into a mixing vessel, blend with an immersion blender, and pour into the freezer cup

Macros: 219 k, 28.5g protein, 2.8*g fiber, 9g sugar
* I don’t know if the fiber count is accurate since I use an immersion blender to blend up the fruit. I know making a smoothie gets rid of most of the fiber and I just don’t know if the same applies here.