Coffee Ice Cream with Chicory
Coffee and egg yolks provide caffeine, choline, and a deep roasted flavor, while cream makes the dessert more filling. Chicory adds a soft caramel-coffee note that develops in the smooth custard base as it freezes.
Make a strong coffee: combine coffee (6 g) with water (50 g), heat it, and cool it completely. In a separate saucepan, heat cream 35% fat (500 g) with milk (150 g) and vanilla (3 g), without bringing the mixture to a boil.
Rub egg yolks (72 g) with allulose (120 g), slowly whisk in the hot dairy mixture, and return everything to the saucepan. Cook over low heat until slightly thickened, stirring constantly.
Remove the base from the heat, add the cooled coffee and chicory (20 g), stir, and strain the mixture. Cool the base completely in the refrigerator for at least 1 hour.
Pour the mixture into a wide container and place it in the freezer. Stir the ice cream with a whisk or mixer every 30 minutes, breaking up frozen areas; repeat 4–6 times.
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