Ice creams

Coffee Custard Ice Cream

Name: Coffee Custard Ice Cream
Prep time: 15 min
Yield: 9250 g
Ingredients: 5000 g Whole milk; 1750 g Heavy cream 35%; 1000 g Caster sugar; 900 g Liquid egg yolks; 150 g Ground coffee; 50 g Instant coffee; 150 g Milk powder; 250 g Crystal glucose

Ingredients

Target weight (g)

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Whole milkg

Heavy cream 35%g

Caster sugarg

Liquid egg yolksg

Ground coffeeg

Instant coffeeg

Milk powderg

Crystal glucoseg

Total9250 g

Preparation steps

1
Infuse coffee beans in hot milk + cream. Strain.
2
Reheat, pour over yolks + sugar. Cook to 82°C.
3
Cool rapidly, mature 4h.
4
Churn and freeze.

Nutritional values

Per 100g

Calories

195.9 kcal

Protein

4.4 g

Carbs

17.8 g

Sugars

17.1 g

Fat

12.0 g

Saturated fat

6.7 g

Fibre

1.0 g

Salt

0.1 g

Allergens

MilkEggs

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