Coffee Ice Cream in Chocolate Shell

Ice cream: prepare the coffee base

Combine milk (140 g), 110 g of the cream, erythritol (50 g), salt (1 g), and coffee beans (40 g) in a saucepan. Heat almost to a boil without boiling. Remove from the heat, cover, and infuse for 20 minutes. Strain through a fine sieve.

Return the infused mixture to the saucepan and heat to 50–60 °C. Loosely whisk the egg yolks (80 g). Slowly pour in part of the hot mixture while whisking, then return everything to the saucepan. Cook over low heat, stirring constantly, until lightly thickened and 82 °C. Remove from the heat, add the remaining cream (70 g), blend if needed, and strain again. Cool quickly to 10 °C and refrigerate for at least 4 hours.

Pour the base into silicone molds and freeze for at least 12 hours. Remove only 2–3 pieces at a time immediately before coating.

Coating: preparation

Melt sugar-free white chocolate (200 g) with cocoa butter (30 g) to 38–42 °C. Stir and cool to 30–34 °C. Dip the frozen pieces, return them to the freezer immediately, and prevent melting.