Coffee Custard Ice Cream
Ingredients
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- 1
Infuse the ground coffee in the hot milk (70°C) for 10 min. Strain through a fine chinois.
- 2
Add cream and milk powder, heat to 50°C.
- 3
Whiten yolks with sugar, glucose and instant coffee.
- 4
Pour in the infused milk, cook to 82-85°C.
- 5
Blend with an immersion blender, strain through a fine chinois.
- 6
Chill in a blast chiller. Age 4-12 hrs in the cold.
- 7
Churn. Store at -18°C.
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Per 100g
Allergens
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