Making ice cream at home can be challenging. We all know how frustrating it is when you end up with an ice cream full of big ice crystals. The secret to smooth ice cream is to get the perfect ratio between fat, sugar, and water. Get this ratio right and you will end up with excellent ice cream. With our Coffee Ice Cream Recipe, there is how to fail.
The ice cream base of this recipe is inspired in the Salt & Straw cookbook, which uses xanthan gum as a substitute to eggs. We really like to use xanthin gun, because you'll get the same stabilizing and thickening properties of eggs without its flavor. The best part of this ice cream base is that you can use it for making every ice cream you want. Remove the coffee beans and add your favorite flavor, vanilla, chocolate, you choose.
330 g (1 1/3 cups) whole milk
150 g (1 3/4 cups) whole coffee beans
115 g (1/2 cup) granulated sugar
40 g (2 tablespoons) light corn syrup
15 g (2 tablespoons) dry milk powder
1g (1/4 teaspoon) xanthan gum
330 g (1 1/3 cups) heavy cream