Coffee, Waffle & Maple Syrup Ice Cream
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Products used
Ingredients
- 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.
Fruit:
Strawberry
Raspberry
Blueberry
Blackberry
Sour Cherry
Orange
Lemon
Lime
Clementine
Banana
Baked:
Waffle
Doughnut
Gingerbread
Method
-
1
If using a manual ice cream maker, pre-freeze bowl for 12 hours. -
2
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. -
3
Add the milk and vanilla and mix to combine. -
4
Measure the Guar Gum into a bowl and very gradually whisk in the coffee flavoured mixture. Be careful to keep the mixture smooth. -
5
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. -
6
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. -
7
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. -
8
Put the ice cream back into the freezer immediately to fully harden. -
9
Serve and enjoy!