Coffee Ice Cream
Tip: Add 3 tablespoons of chocolate chips, meringue pieces, praline, chocolate sauce, or caramel sauce as a MIX-IN after processing.
Ingredients
- 3 large egg yolks
- 3.15oz caster sugar
- 5.25fl. oz whipping cream
- 8.75fl. oz whole milk
- 2 tsp instant espresso coffee
- A pinch salt
Instructions
Step 1
Place egg yolks and caster sugar into a small saucepan. Whisk until fully combined and sugar is dissolved.
Step 2
Add whipping cream, milk, instant espresso and salt to saucepan. Stir to combine.
Step 3
Place saucepan on hob over medium heat, stirring constantly with a whisk or silicone spatula. Cook until temperature reaches 74-79°C on an instant-read thermometer.
Step 4
Remove base from heat and pour through a fine-mesh sieve into an empty tub. Place tub into an ice bath. Once cooled, place storage lid on tub and freeze for at least 24 hours.
Step 5
Remove tub from freezer and remove lid from tub. Please use the Quick Start Guide for bowl assembly and unit interaction information.
Step 6
Select ICE CREAM.
Step 7
Once processing is complete, add mix-ins or RE-SPIN if desired. Then remove ice cream from tub and serve immediately or place back in freezer and use within 2 weeks.