Cold brew lovers, rejoice! Just in time for peak iced coffee season, your favorite sweet, smooth caffeinated drink has gotten a majorly delicious upgrade: According to Grub Street, New York City's Dominique Ansel Kitchen (home of the Cronut) is now making cold brew soft serve, which is, possibly, the best new phrase in the English language.
The soft-serve-making process takes about two days. "We take our house-made milk base and infuse the coffee flavor into the milk overnight," Ansel told Grub Street, explaining that he uses a special blend of coffee beans from La Colombe to achieve the perfect cold-brew flavor. "It takes another night to strain it, and then we mix it with our base and let it rest for 12 hours." The ice cream, which costs $7.25 per cone, is topped with crunchy anise biscotti and milk foam dusted with cocoa powder.
The drawn-out process is, apparently, worth it. Ansel explained that the resulting soft serve "has a deep coffee flavor — it's like drinking a nice glass of cold brew." He added, "It's completely different from coffee ice cream: richer when it comes to flavor, without being bitter or sour. It's a good, clean coffee taste, that's how I'd describe it."
Although the life-affirming flavor is scheduled to be sold only Wednesday through Friday at Dominique Ansel Kitchen in Greenwich Village from this week through the end of June, Ansel said he might consider bringing back cold brew soft serve in September if it performs well in the next month (if we have anything to say about it, it will). If cold brew isn't really your thing, Ansel's signature burrata ice cream will be available all summer long, and he'll replace the coffee flavor with white-peach ice cream served with salted pistachios and lavender honey in July, and with dark chocolate olive oil soft serve with fig agrodolce and sea salt in August. Summer plans, made.
