Coffee Ice Cream

(Pictured with Oreo mix-in)

Recipe used Nescafé gold espresso blonde velvety crema (instant espresso powder). I prefer my coffee ice cream bold but you can play around with the sweetness level and espresso powder amount to your preference.

1. Add milk, cream, sugars, and milk powder into a pot and heat on medium. This is an eggless recipe so it's not necessary to heat it to pasteurize, but I prefer to heat it to 80C/176 F to A) help all the sugars/milk powder to fully dissolve, B) denature the milk proteins and allow it to reaggregate when cooling for an improved texture, C). allow for more flavor extraction from the barley and rice.
2. Add the instant expresso powder and whisk/stick blend to dissolve.
3. Cool the pot in an ice bath and use an immersion blender tostick blend your guar gum into the ice cream base.
4. Continue cooling the pot and transfer to the final container to chill/mature in the fridge for 5-24 hour. Chilling the mixture to 39-40F will allow for a faster churn with smaller ice crystals/better texture when eating.
5. Before churning, whisk well or stick blend to homogenize the mixture.

I used a Cuisinart ICE-21