An Experimental Coffee Ice Cream (That’s Delicious)

The Ninja Creami: The Ninja Creami* (affiliate link): @Chris Young’s video on the Ninja Creami: The @ChefSteps recipe that inspired my version: My guide to a V60 recipe: My coffee ice cream recipe: 120g sugar salt 1g lambda carrageenan (can be swapped for another thickener of your choice) 1g locust bean gum 100g filtered water 400g of brewed coffee (at 70g/L) or 400g of cold brew instead, if preferred 30g cocoa butter 2g cocoa powder 10g cherry syrup (could be substituted for another fruit syrup of your choice, depending on the coffee...) Process: • Mix together the dry ingredients: sugar, salt, lambda carrageenan, and locust bean gum. • Combine these with 100mls of water in a saucepan and bring to a boil to dissolve. Simmer and whisk for 3 minute