White Coffee Ice Cream
Calories/100g
251
kcalSweetness
18
%Yields
1.67
quarts/literWeight
1452
gCold 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%)
613gCream (40%)
457gSkim milk powder
45gEgg yolk (6)
108gSucrose
195gDextrose
77gStabilizer
2g (blend of LBG, Guar, Lambda Carrageenan 4:2:1 ratio)
1.14g:0.57g:0.29gWhole 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
Detailed data
| Name | Amount |
|---|---|
| % Serving temp | 75 % |
| Added sugars | 18.26 % |
| Added sugars/Water | 32.53 % |
| Alcohol | 0.00 % |
| Alcohol/Water | 0.00 % |
| Butter fat | 13.90 % |
| Cacao fat | 0.00 % |
| Cacao fat/Water | 0.00 % |
| Cacao solids | 0.00 % |
| Cacao solids/Water | 0.00 % |
| Carbohydrates | 22.94 % |
| Carbohydrates/Water | 40.87 % |
| CarbsEU | 22.94 % |
| CarbsEU/Water | 40.87 % |
| Cost | 0.00 |
| Density | 1.09 Kg/L |
| Energy from Protein | 16.5 kcal |
| Energy/100g | 251.12 kcal |
| Evaporation | 44.9 g |
| Evaporation % | 3.0 % |
| Fiber | 0.00 % |
| Fiber/Water | 0.00 % |
| Final water | 815.31 g |
| Final weight | 1452.13 g |
| Freezing point | -3.6°C, 25.6°F |
| Gram per mL | 0.88 g/mL |
| HF | 0.00 |
| Ice cream volume | 1.67 L |
| Lactose | 4.58 % |
| Lactose/Water | 8.16 % |
| Milk fat | 13.90 % |
| Milk fat/Water | 24.75 % |
| Mix volume | 1.33 L |
| MSNF | 8.28 % |
| MSNF/Water | 14.75 % |
| Other fat | 2.01 % |
| Other fat/Water | 3.58 % |
| Other solids | 0.71 % |
| Other solids/Water | 1.26 % |
| Overrun | 25 % |
| PAC normalized | 485.2 |
| PAC se | 272.42 |
| PACtot | 266.1 |
| PACtot normalized | 473.9 |
| POD | 178.87 |
| Polyols | 0.00 % |
| Polyols/Water | 0.00 % |
| Protein | 4.25 % |
| Protein/Water | 7.58 % |
| Salt | 0.03 % |
| Salt/Water | 0.06 % |
| Saturated fat | 8.19 % |
| Saturated fat/Water | 14.59 % |
| Saturated/Unsaturated | 106.1 % |
| Serving temp | -16.7°C, 1.9°F |
| Serving temp Corvitto | -11.0°C, 12.2°F |
| Stabilizers | 0.14 % |
| Stabilizers/Water | 0.25 % |
| Sugar | 18.26 % |
| Sugar/Water | 32.53 % |
| Total fat | 15.91 % |
| Total fat/Water | 28.33 % |
| Total solids | 43.85 % |
| Total solids/Water | 78.11 % |
| Total sugars | 22.85 % |
| Total sugars label | 22.85 % |
| Total sugars label/Water | 40.70 % |
| Total sugars/Water | 40.70 % |
| TotCost | 0.00 |
| Trans fat | 0.00 % |
| Trans fat/Water | 0.00 % |
| TSNF | 27.95 % |
| TSNF/Water | 49.78 % |
| Unsaturated fat | 7.72 % |
| Unsaturated fat/Water | 13.74 % |
| Water | 56.15 % |
| Weight | 1497.04 g |
The “white coffee” gelato was invented by me in 2005 during the long collaboration with Valrhona as consultant and testimonial of the famous brand for artisanal gelato making in Italy. I have developed hundreds of application recipes for all their products for Valrhona. Among the most important projects is the “single concentrated base” with which it is possible to produce gelato with all Valrhona products.
Francesco Palmieri. — Gelato Italiano Consulting — Italy
Hello sir,
Can I use Nescafe gold blend freeze dried instead of beans?
Not in this kind of infusion recipe.
But you can absolutely used freeze dried coffee, just add it to your favorite base.
Can I substitute dextrose with sugar in all of your ice cream recipes? What would be the impact of that?
No, if you do that the ice cream will be too sweet and too hard.
This was really nice!!
Well Done.