White Coffee Ice Cream

White Coffee Ice Cream

Recipe by icecreamcalc
Calories/100g

251

kcal
Sweetness

18

%
Yields

1.67

quarts/liter
Weight

1452

g

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

  • Milk (3%)
    613g

  • Cream (40%)
    457g

  • Skim milk powder
    45g

  • Egg yolk (6)
    108g

  • Sucrose
    195g

  • Dextrose
    77g

  • Stabilizer
    2g (blend of LBG, Guar, Lambda Carrageenan 4:2:1 ratio)
    1.14g:0.57g:0.29g

  • Whole coffee beans
    50g

Directions

  • 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

Notes

  • Use your favorite stabilizer and modify weight as needed. More info on this page
  • If using milk/cream with a different fat % use the software to recalculate or this page

Detailed data

NameAmount
% Serving temp75 %
Added sugars18.26 %
Added sugars/Water32.53 %
Alcohol0.00 %
Alcohol/Water0.00 %
Butter fat13.90 %
Cacao fat0.00 %
Cacao fat/Water0.00 %
Cacao solids0.00 %
Cacao solids/Water0.00 %
Carbohydrates22.94 %
Carbohydrates/Water40.87 %
CarbsEU22.94 %
CarbsEU/Water40.87 %
Cost0.00
Density1.09 Kg/L
Energy from Protein16.5 kcal
Energy/100g251.12 kcal
Evaporation44.9 g
Evaporation %3.0 %
Fiber0.00 %
Fiber/Water0.00 %
Final water815.31 g
Final weight1452.13 g
Freezing point-3.6°C, 25.6°F
Gram per mL0.88 g/mL
HF0.00
Ice cream volume1.67 L
Lactose4.58 %
Lactose/Water8.16 %
Milk fat13.90 %
Milk fat/Water24.75 %
Mix volume1.33 L
MSNF8.28 %
MSNF/Water14.75 %
Other fat2.01 %
Other fat/Water3.58 %
Other solids0.71 %
Other solids/Water1.26 %
Overrun25 %
PAC normalized485.2
PAC se272.42
PACtot266.1
PACtot normalized473.9
POD178.87
Polyols0.00 %
Polyols/Water0.00 %
Protein4.25 %
Protein/Water7.58 %
Salt0.03 %
Salt/Water0.06 %
Saturated fat8.19 %
Saturated fat/Water14.59 %
Saturated/Unsaturated106.1 %
Serving temp-16.7°C, 1.9°F
Serving temp Corvitto-11.0°C, 12.2°F
Stabilizers0.14 %
Stabilizers/Water0.25 %
Sugar18.26 %
Sugar/Water32.53 %
Total fat15.91 %
Total fat/Water28.33 %
Total solids43.85 %
Total solids/Water78.11 %
Total sugars22.85 %
Total sugars label22.85 %
Total sugars label/Water40.70 %
Total sugars/Water40.70 %
TotCost0.00
Trans fat0.00 %
Trans fat/Water0.00 %
TSNF27.95 %
TSNF/Water49.78 %
Unsaturated fat7.72 %
Unsaturated fat/Water13.74 %
Water56.15 %
Weight1497.04 g

Leave a Reply

Your email address will not be published. Required fields are marked *