We know it's still winter, and that many of us still have to deal with freezing temperatures and lots of snow, but we couldn't resist sharing this coffee ice cream recipe with you.
In this recipe, we took everyone we learned in our first coffee ice cream recipe and make it even better. This time we decided to add vanilla and coffee extract for a more complex flavor and a homemade speculoos spread because nothing goes better with coffee than the caramelized flavor and aromatic spices of Belgian speculoos. Besides all these, we decided to use a declines coffee sent by our friends from The Coffee Vine.
330 g (1 1/3 cups) whole milk
150 g (1 3/4 cups) whole coffee beans
115 g (1/2 cup) white 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
4 g (1 teaspoon) vanilla extract
4 g (1 teaspoon) coffee extract
150 g (1 cup) finely ground speculoos crumbs
100 g water (1/3 cup plus 1 tablespoon
0.8 g (1/4) teaspoon ground cinnamon
30 g (2 tablespoons) golden syrup
15 g (1 tablespoon) vegetable oil