Cappuccino ice cream
Combines a rich creamy base with a bold coffee flavor without excessive sugar load. Satisfies well and is suitable as a keto dessert with a more mature, not overly sweet profile.
First, prepare the condensed milk according to the linked recipe and measure out the finished condensed milk (250 g). Dissolve the coffee (8 g) in the 20% cream (200 g). Then mix the milk (500 g), coffee cream (200 g), dry milk (50 g), finished condensed milk (250 g), and ice cream stabilizer (6 g).
Heat the mixture to 85 °C and blend thoroughly with a blender. Quickly cool to 30-35 °C, cover with plastic wrap in contact, and let it sit in the refrigerator for 4-6 hours. After stabilization, blend the mixture again with a blender.
Pour the base into molds and freeze for 6-8 hours at -18 °C. Before serving, let the ice cream sit for 5-7 minutes to enhance the coffee aroma.
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