Coffee Ice Cream with Chicory

Cream 35% fat, Milk, Allulose, Egg yolk, Water, Chicory, Coffee, Vanilla

Chill in the refrigerator: 1 h. Mix: 30 min. Whisk with a mixer: 5 min. Whisk with a mixer: 30 min. Cool down: 5 min. Heat on the stove: 5 min. Boil: 5 min. To boil: 5 min. Cooking: 5 min. Freeze: 5 min.

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.