Coffee Ice Cream

• servings: 4 servings
• active time: 5 minutes
• total time: 1 day 15 minutes

Ingredients

3 large egg yolks

90g caster sugar

150ml whipping cream

250ml whole milk

2 tsp instant espresso coffee

A pinch salt

Directions

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.