Coffee Ice Cream
by:
Espresso coffee ice cream, we serve this with milk wafers.
ingredients
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serves: 14
315 g (10.65 fluid ounces) whole milk
195 g (6.59 fluid ounces) whipping cream
60 g (2.12 ounces) powdered milk
140 g (4.94 ounces) dextrose
60 g (2.12 ounces) superfine sugar
25 g (0.88 ounce) invert sugar
5 g (0.18 ounce) ice cream stabilizer (optional)
200 g (6.76 fluid ounces) espresso
Nutrition Facts
Coffee Ice Cream
Servings Per Recipe: 14
Amount per Serving
Calories: 147
- Total Fat: 7.1 g
- Saturated Fat: 4.4 g
- Trans Fat: 0 g
- Cholesterol: 25.5 mg
- Sodium: 33.2 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 0 g
- Sugars: 18.7 g
- Protein: 2.4 g
preparation
1. With a hand blender, mix the milk, cream, powdered milk and dextrose until smooth. Put into a pan and bring to 1O4°F (40°C). Whisk in the sugars and stabilizer, if using. Bring up to 185°F (85°C), take off the heat, then cool as quickly as you can, so that you don't encourage bacteria.
2. When the mixture is cold, mix in the espresso. Put into the fridge for 6 to 12 hours.
3. Put into an ice cream maker and churn according to instructions.
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comments
Serena
May 9, 2012