Coffee, Waffle & Maple Syrup Ice Cream
- Makes 1 Litre (2 pints)
- 30g (1.05oz) Instant Coffee Granules
- 480g (16.93oz) Double Cream
- 110g (3.88oz) Dark Brown Sugar
- 230g (8.11oz) Whole Milk
- 8g (0.28oz) Vanilla Essence
- 4g (0.14oz) Guar Gum
- 43g (1.51oz) Chaucer Waffle Pieces
- 76g (2.68oz) Maple Syrup
Other ingredients suggestions
Why not try to replace Waffle Pieces for Doughnut and Raspberry for an interesting and vibrant twist.
If using a manual ice cream maker, pre-freeze bowl for 12 hours.
In a bowl mix the coffee granules, cream and sugar. Whisk until the sugar and coffee granules have dissolved completely and the mixture is frothy.
Add the milk and vanilla and mix to combine.
Measure the Guar Gum into a bowl and very gradually whisk in the coffee flavoured mixture. Be careful to keep the mixture smooth.
If using a fully automatic ice cream maker then add to machine immediately and churn for 30-45 minutes or until thick, then place in the freezer until ice cream consistency is thick enough to support inclusions without sinking/rising through mixture.
If using a manual ice cream maker chill this mixture in the fridge for at least 4 hours or preferably overnight before churning. Once churned, place in the freezer until ice cream consistency is thick enough to support inclusions without sinking/rising through mixture.
Once the ice cream is of the correct consistency add to a storage container in layers alternating with ribbons of maple syrup and scattering waffle pieces.
Put the ice cream back into the freezer immediately to fully harden.
Serve and enjoy!