White Coffee Ice Cream
Cold infused coffee ice cream using whole coffee beans. This recipe is inspired by the Cold-Press Coffee Ice Cream recipe from Dana Cree’s Hello My Name Is Ice Cream. The volume is quite large with a 1.33 liter mix so if you have a smaller ice cream machine you might need to rescale the recipe or run in two batches.
Ingredients
g
Scaled from the original 1497 g(×1.00). Percentages stay the same.
| Ingredient | Grams | % |
|---|---|---|
| Milk | 613 | 40.95 |
| Cream | 457 | 30.53 |
| Skim milk powder | 45.0 | 3.01 |
| Egg yolk | 108 | 7.21 |
| Sucrose | 195 | 13.03 |
| Dextrose | 77.0 | 5.14 |
| Stabilizer | 2.0 | 0.13 |
| Mix weight | 1497 g | 100 |
Infusions
Used to flavor the mix. Not counted in the mix weight.
| Ingredient | Grams | % of mix |
|---|---|---|
| Coffee Beans | 50.0 | 3.34 |
Method
- Add all dry ingredients except the coffee beans to a bowl and mix well
- Add milk, cream and egg yolks to a pot
- Whisk in the dry ingredients
- Slowly heat the mix to 85C/185F while stirring
- Transfer to a zip-lock bag and chill in ice water
- Add the coffee beans to the cold mix
- Age in fridge for 12 hours to infuse the coffee
- Sieve the ice cream mixture and process it in the ice cream machine
