An Experimental Coffee Ice Cream (That's Delicious)
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- Опубліковано 14 чер 2024
- The Ninja Creami: www.ninjakitchen.com/ice-crea...
The Ninja Creami* (affiliate link): geni.us/NinjaCreami
@ChrisYoungCooks's video on the Ninja Creami: • Ninja CREAMi: Pacojet ...
The @chefsteps recipe that inspired my version: www.chefsteps.com/activities/...
My guide to a V60 recipe: • The Ultimate V60 Techn...
My coffee ice cream recipe:
120g sugar
5.5g 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 minutes, then remove from the heat.
• Brew 500g of coffee using a paper filter (400g for the recipe, the remaining as a treat for you).
• Into a blender, combine the gelled syrup (your initial 4 dry ingredients dissolved into water) with a good splash† of your coffee, 30g cocoa butter, 2g of cocoa powder, and 10g of cherry syrup.
• Blend for less than minute to combine, then add the rest of your coffee and blend until completely mixed.
• Chill the mixture in an ice bath until cool. Then it’s either ready to be churned with a traditional ice cream machine or transferred into your freezer if you’re using the Ninja Creami. For the Ninja, it’ll be ready to turn into ice cream after being in the freezer for 24 hours. Enjoy!
†See pinned comment for details.
Links:
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Twitter: / jimseven
My Books:
How to Make The Best Coffee At Home*: geni.us/howtomakethebestcoffee
The World Atlas of Coffee*: geni.us/atlasofcoffee
The World Atlas of Coffee Audiobook*: bit.ly/worldatlasofcoffeeaudio
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(*Affiliate links which may earn us a commission) - Розваги
For clarity: In this case "a good splash" is 150g of liquid (+/- 50g). I apologise and deeply, deeply regret the lack of clarity here.
I was shaking and crying James, very glad you've rectified this. 😂
just then i was thinking: ah nice, so muddled and unclear just „a splash“. now the ocd ruined it 😎
give me grams James not splashes...
Hahaha, you should do some kind of therapy where you have to cook recipes or make cocktails by eyeballing everything (and consume the results) because the force of this apology reads like a cry for help. (great content lately btw 🙏)
I desperately need Gordon Ramsay to comment, “How much is a splash?!? Gimme the grams, James, gimme the grams!”
Of all of James's meticulous and refined technique he has demonstrated in his videos, it's the sheer confidence of making both coffee and ice-cream in a pristine oversize white t shirt that really gets me.
😆😂😂🤣🤣🤣
Thanks for pointing that out, you're so right - and your comment made me laugh myself silly!! You've brightened up my day, thank you! 😁🤩
Would make continuity easier if this was shot over several days, which seems likely given the amount of freezing involved - wear a plain white shirt each day, all edits together nicely.
@@neilyoung2723 he learned something from that Tom Scott meeting then.
Chad Hoffmann, master coffee maker.
James is stockpiling demitasse spoons for the end times
the spoon game is so heavy, I can't believe more people aren't commenting on this
"a reverse affogato" James Hoffman accidentally-on-purpose inventing what will trend on coffee Instagram as soon as trendy businesses can get their hands on the equipment to make this happen.
What’s a reverse affrogato? *mind blown*
If he pulled that out his ass he's s genius.
I'm gonna suggest that for new years dessert, plenty of time to experiment until then
@@ImDanishSoWhat the concept of "turn a concept on its head" is simple, yet reliably turns out interesting outcomes.
its a very good idea actually
It really is an astonishingly good idea
Thanks James! Glad we could inspire you. Looks delicious.
This video basically forced me to get up and pour myself a coffee, because I'll be damned if I watch a James Hoffman Original without a cup
I need to stock back up on energy drinks for the Hames Joffman originals
Ditto!!
i like watching videos about fancy coffee while drinking generic drip coffee
I had to make myself a latte. Lol
Salut
I'd nearly talked myself out of wanting a ninja creami (it really is a silly name), and James has just smoothly talked me back into wanting one again. It's a good job he's so honest about sponsorship etc, he'd be too good at it if he "used his powers for evil".
Omg, that name is... something else
The video he's referring to from his mate was a sponsored one though. So this might not be 'sponsored' or a direct advertisement, but it's definitely connected to a marketing campaign.
SUCH a silly name, but I love using this machine!
I love mine, it’s great! Had it for ~6 months, and created some wonderful concoctions. Custards are the best.
Yep. Just bought one instantly after watching. Loving it, btw.
Pastry chef here: I've been playing with the Creami for a bit now, and there's an essential point that James sort of glosses over in the video.
Adding fat to an ice-cream base is hard: it's mostly water, so if the fat's not perfectly emulsified, it will congeal into tiny solid droplets that will give a greasy feeling to the ice cream and stick to the roof of your mouth. I've had ices where you could literally scrape the fat off your tongue with a spoon.
In the video, James does not need to worry about this because he's using a powerful blender that will emulsify anything: if all you have is a cheap blender, or a stick blender, or (may Chris Young help you) nothing, you need to work hard at getting a proper emulsion.
This also applies to adding powdered ingredients (like the cocoa powder: better to boil it with the rest of the dry stuff), chocolate (any kind), oils, and dairy fat (boiled cream may split, etc).
Also, James, you've said plenty of relatable stuff on this channel over the years but at "I've wanted a PacoJet for like a decade" I may have shouted at my phone in agreement.
Can you get by that with a bit of lecithin?
@@jayhom5385I'm sure you could, but I've never used it. Making emulsions is not impossible: my point was that, for most people with household equipment, it's not quite as easy as plonking everything in a blender and calling it a day. I urge anyone who's interested in food science (I'm guessing it's a significant fraction of this channel's viewers) to look into it! It's fun!
I would suggest brewing the coffee with a very small amount of roasted cacao bean. The cocoa solids will not remain but the extracted cocoa flavor will remain. Also, maybe use MCT oil as the fats and yes it requires emulsification. (The fats are necessary to carry the bulk of flavors as they are fat soluble and much less water soluble.)
I have serious doubts that this recipe would work in any ice cream maker besides a PacoJet (or knockoff); they can cover a multitude of sins in base preparation.
The solid cocoa butter buttons made my eyes scream but i hoped the liquid ingredients made it melt.
This is fantastic! I've made this a few times now, here are my notes:
The flavor is excellent I find the recipe as is a little bit too icy, especially since I know how incredible the texture could be from other sorbets I've done on the creami. Luckily this is a pretty easy fix, but it takes some weird ingredients.
1 -Stabilizers.
-Add 1g CMC (Aka celluose gum), it is the most effective de-icer I've found.
-Sub guar gum for lotus because guar doesn't require heat so now we can skip the boiling step (I think Xantham Gum could also work here if you have that on hand)
-Modernist Pantry makes a great sorbet stabilizer you can sub in for all of these
2 - Sugar
50g Sucrose (can add more to taste, if you want less sweetness sub in 1:1 for dextrose or glucose)
30g Dextrose (better at lowering the freezing point, good for less ice!)
30g Glucose (~DE40 is good, kind of acts like a fat/solid)
20g Inulin (It's a little sweet but really it's more of a stabilizer here)
20g Trehelose (Also a sweetener/stabilizer, it's sort of like flavorless milk powder in my experience)
-If this is too many sugars you could get halfway there subbing half of the sucrose for dextrose (dextrose is just dry corn sugar, it's nice to have around).
3 - Flavor and other notes
-Add 2g Mallic Acid, to complement the acidity of the coffee. I am treating this like a sorbet; I always add Mallic to my sorbets and sherbets to complement the fruitiness. You could sub lemon juice here if you had to. Also it could be fun to play with different acids you might have on hand (citric, lactic, phosphoric are a few we have in the coffee lab). If you don't do anything else try this! It adds back in that refreshing crisp acidity missing from cold coffees.
-I added a ~2 hour cure in the fridge because I do that for all my ice creams, I'm not sure if it's relevant here but generally it gives stabilizers the sugars time to act and bind up water
-I think this is a great application for no-bypass brewers, to get a higher concentration of flavor packed into less water.
-You could probably make this without cocoa butter entirely as long as you balance the stabilizers, and/or add some more solids in. Pectin seems useful here
-I didn't have any trouble dissolving the sugars without heat, if you're worried about it just use the coffee while it's still hot.
-Perhaps heretical but I used a (oolong) tea syrup instead of cherry when brewing with the Ethiopian
-I've tried this with a few coffees, it could be my cocoa powder but it's a little too chocolately. This complemented a really nice Huehue I brewed, but I think it overwhelmed a more delicate washed Ethiopian. For more delicate coffees I would add less cocoa powder, maybe 1g.
Thank you for reading, I've had a blast tinkering with this recipe. It's such a unique flavor that's only really possible with the creami, we are so lucky to live in an age where such high-tech kitchen gadgets are so readily available.
Thank you for your detailed breakdown of different components. I received a creami as a gift and got myself a little lost in the nitty gritty details. I'm very excited to do some experimenting of my own!
Are you a food scientist? Wow ! I want a creami so badly! Just sounds like fun!!
Ah-frickin-mazing.....!😊
Bro...
Ah man, I spend thousands of dollars on a dream espresso setup and now I know I need to spend hundreds more on an ice-cream machine. This is a hobby that just keeps on giving
Mr. H. is the coffee gods gift to the never ending strean of "must have" equipment, and the equipment makers.
When I was new here I never knew I’d end up spending well over $11,000 on my current espresso setup. Thanks Mr H, my morning routine has been so much more special!
And by giving I mean taking
Coffee gives - and takes away your money!
A buddy of mine is obsessed with making ice cream. Whenever I visit him, he gives me a cup of some new recipe he came up with. Really delicious hobby.
This video was exactly what I wanted it to be. James nerding out over something tangentially coffee-related and getting me excited about something I have no means of making myself.
I don't even like coffee but here I am 🤣🤣🤣
To avoid buying a bunch of ingredients that you'll rarely use, I would recommend xanthan gum instead. It's extremely versatile, so you can use it in sauces, salad dressing, and even as a gluten substitute for baking.
I still have xanthan laying around from James' shakerato video
that was the thickener I was trying to think of thanks
Guar gum works better in cold recipes like ice cream base. I made the coffee ice with xanthan/locust bean gum. Seems to work well enough.
Xantan gum by itself wields a different texture that i, particularly, would not want in my ice cream, it can be slimy and grainy depending on the fat content of the ice cream base
I wish that I had done this. I bought a load of expensive ingredients that I will never use again, especially since I will never make this coffee "ice cream" again. This was coffee ice, not creamy at all.
I think hazelnut oil would be a great sub for the cocoa butter - the modernist cuisine recipes that I think ultimately inspired those chefsteps ones had a dairy free pistachio “gelato” that I suspect is possible to execute with hazelnut oil + coffee instead.
Roast hazelnut oil even, if you want the flavour characteristics of the hazelnuts to come through. Maybe even a fine paste roast hazelnut butter may work for that, and the protein may help with texture too.
Update: I took the coffee gelato that was made with the conventional ice cream maker (Cuisinart) and processed it in the CREAMi. What a difference in the texture and I think the flavor improved! I'm glad I got this new gadget. Also, I made the ChefSteps Roasted Cocoa Gelato recipe that James based his coffee ice cream variation. Texture was like a chocolate truffle and flavor was good but not great. The roasted cocoa tasted a little burnt although I only roasted for 1 hr instead of 2 (what ChefSteps calls for). I used a high quality cocoa powder (Valrhona). The flavor improved dramatically by adding whipped cream on top of the serving. Next time I will not roast the cocoa. I look forward to making coffee ice creams with this recipe using different coffee beans.
Have you ever done a "Teas for Coffee People"/"Coffees for Tea People" type video? It might be a cool collab with someone who only drinks tea.
I think James had said in the past that tea would be an additional obsession that he would not have time for.
Use a good quality instant chai mix with the Ninja for absurdly good results.
in germany there is a tea brand which has an "vanilla ice coffee" flavored tea...
I've always felt pu'er would be the tea for coffee people. The color is soooo dark and enchanting, and flavor with tons of complexity and character. Indeed though, as it is aged like wine, it's very easy to get lost in the rabbit hole.. years, producers, regions, etc. I could understand why someone like James would want to keep it at a healthy distance - very easy to become obsessed!
"Coffees for Tea People" basically exists - James's appearance on the Tom Scott Plus channel where they determine what type of coffee Tom might like, having never enjoyed coffee before.
Ok, the whole thing is amazing, but I must admit, the reverse affogato is a genius idea.
Closest I've come to that is a coffee granita topped with some chilled whipped cream, which is still nowhere close. I'd be really excited to try this.
It's a nice time.....
And see, I was thinking about a double coffee affogato. Once you make the ice cream, brew a cup out of the same beans, and enjoy.
there's actually an ice cream place by me that uses a very similar recipe to this for their vegan coffee ice cream BUT then they crush whole oreos into it - they go a little heavier on the coffee but it is quite possibly one of the best frozen desserts i've ever had outside of my house
Where is is this place? What city? What is its' name? I have to try it.
@@stevenhightop2518 yes whet ffs hurry
oop i never got the notification - place is called ice cream social, about an hour north of NYC in WP
“Ninja has no idea I’m doing this”
Don’t know much about ninjas, do ya?
In Denmark, we pour warm cherry syrup over cold Risalamande (almond rice pudding). We eat it for dessert on Christmas Eve 🤤😁 Not that you asked, the jar just reminded me of Christmas 😅
that sounds so good!!
yum!! that sounds absolutely delicious!
@@doloreserin It's my favorite 😊
I absolutely love this! I've stayed away from coffee-flavored ice cream exactly because it's more milk than coffee. Thank you.
Well that's kinda like saying coffee is coffee flavored water because it's more water than coffee
What a wonderful video. Coffee and ice cream, two things I adore. Both allow for a huge amount of experimentation and create such great tastes. What I do is use coconut milk. 2x400ml coconut milk, 60g of sugar, 200ml of strong brewed coffee, 1 1/2 cocoa powder. I have never thought about removing the milk element before. I shall have to experiment, thank you.
Literally just poured my coffee. Perfect timing, James
Thinking exactly the same just sat down in the garden with an iced latte
Well, me too, but that's not that coincidental, us being addicts
Lovely way to start my Monday
You briefly mentioned it, but I think this would be a perfect use of cold-brew simply because cold brew is already low bitterness and is flavor balanced already for cold enjoyment.
Yeah, he seems to ignore cold brew entirely across his whole channel. Not sure why. I figure something like half to 2/3rds the tub being cold brew concentrate, then heavy cream or milk and little bit of sugar and salt, whisked well (due to the nature of cream not liking freezing) then frozen for this method would work well to get rid of the acidic bitterness, which is the main reason I've switched entirely to cold brew coffee rather than hot brew.
@@bigpoppa1234 One of his video is about making Ice cold coffee. In that video he mentions that cold brews are smooth but according his taste buds the cold brews dull those characteristics of the coffee the roasters worked hard to make that type of coffee unique.
@@bigpoppa1234 I was thinking just a few days ago that I would love to see James get into cold brew more. I saw someone mention that they like to make ultra slow cold brews that take over 24 hours to complete and that really interested me.
@@Orzorn That's how long I have mine in before I take out the grounds. I just use the basic hario jug with the filter, put in the grounds, water, stick it in the fridge then the next day around the time I put it in, I take it out and put it into a jug. I've stopped with other coffee types, the cold brew is less acidic and doesn't upset my stomach like other hot coffee does, and I can just reheat it in the microwave for 45 seconds with some heated up milk. I do get where he's coming from about "dulled characteristics" because various types of coffee I've tried there's not a huge difference in the taste. The best benefit is that it's cheaper than instants, and I don't need expensive grinders & machines to make it, it cost me about $55 USD equivalent to buy everything to setup, and the per drink cost is about 20 cents.
@@bigpoppa1234 True! Based take.
Another innovative recipe that fans the flames of my coffee obsession. You’re the best James!! Cannot wait to try this myself!
James is almost manic in this video. I appreciate this level excitement and enthusiasm!
funny.thought the same thing.He had too much of his own stuff.A bit like Tony Montana/Al Pacino
A couple of days ago I had a "Vietnamese coffee" ice cream that was so spot on I was blown away. And now I've seen this making me want to see what I can experiment with. Thanks James, now I want ANOTHER kitchen gadget.
I recently watched your French press video that you made a few years back, and I’ve got to say, I believe I’ve had my first *really* good cup of coffee. I bought some decent quality beans from Costa Rica, made a cup with my French press, and it was magical. Thank you very much for both the method and the inspiration to make good coffee
your welcome..... and to the club mate
A coffee-centric coffee ice cream sounds perfect as someone who only drinks coffee black
I've avoided buying a Pacojet for 15 years but now am very happy with this. Welcome to the club, and finally a great coffee ice cream!
Snap, I have been tempted by a PacoJet since first seeing them on Heston Blumenthals first series on Molecular Gastronomy!!
"I got wierd about ice cream at one point in my life"
I love you.
THANK YOU for this one. I bought an ice cream machine for my cafe a while back and have tried to make a coffee sorbet that highlights the character and flavor of the coffee. The results have been the same as for you, overly bitter an generic tasting. This couldn't have come in a better time! Thanks 👍👍👍
Great another machine i didn't know i needed but absolutely do.
Cool Video! I also have the Ninja Creami since Chris Young posted the video, and have been wanting a Pacojet for many years. Regarding the recipe, after researching and reading a lot about ice cream, I recommend you emulsify the cocoa butter like a genache using the heated gum-sugar mixture (much better then chopping into tiny bits with the blender!) and to improve the overall texture and flavour most professionals mature the whole mixture in the fridge for 24h before churning/freezing it.
I did a deep dive into your older videos and watched your WBC routine yesterday. You're a fascinating character for sure, and you've worked closely with chefs that I idolize. Definitely gave me a better idea of where you're coming from and it was impressive🙏
I haven't been able to try one but my mom has been raving about it, good reason to visit home.
This is slowly turning into a food channel, with coffee. I’m here for it. Really enjoyed this video.
we have these "pacojet" machines in some gas stations under the brand name F'real milkshakes. The kiosk has a glass door minifridge and a blender station. You pick the cup you want, put it in the cup receptical, then it goes up, makes blender noises for a while. As far as things you can eat from a gas station, it's pretty good.
Those things are so cool!
Oh yeah! Haven’t had one of those in a couple years. Really shockingly good though
This and a cup of coffee really helped to start off the day. Thank you James.
What a fantastic recipe for coffee house menu items. Completely plant-based also. Just outstanding. Thank you for sharing.
Made this 3 times using Xanthan gum in place of the 2 exotic ingredients. It came out great each time - hard to believe it's non dairy - I guess the cocoa butter and thickener are giving the amazing texture
Did you sub exact amount? 2g of xanthan gum?
Just a thought, could you use cascara in place of the cherries to get some fruitiness back?
Could be fun using coffee cherries to bring it back, they have that slightly raisin-like flavour that would fit well perhaps.
Cascara syrup would really be high level reverse engineering.
Imagine getting the exact cherries from the coffee you're using. 🤯
I do really like that you call back to chefsteps and Chris- great creators and very inspiring recipes.
I got a Ninja Creami for Christmas this past year and have been trying to find a good coffee ice cream recipe to use in it. Absolutely love the channel and obsessed with great coffee so as soon as I saw the Creami with James, I got excited. Definitely trying this!
Last week I saw a video on the Pacojet vs the Ninja!
Today we get this….
James mind skills confirmed!
‘A good splash’??!!!! I’m shocked James, how much is that in grams? 😜 Also I saw this machine last year and nearly bought one, now I actually have to! So thanks.
I’ve also been eyeing the ninja.
See his vegetable stock, "how much is a carrot???" Best - ever response to a "celebrity chef."
@@jefftitterington7600 : Currently ? Currently, it's like 2p... I think.
@@MeiinUK ba-da boom!
I love how sharp and pristine James' videos and style are.
I’m not into making ice creams. Usually recipes videos (especially ice cream from a Coffee channel) aren’t dairy free but I’m surprised that you made this video even for us vegans.
The only thing is that you made me love coffee a lot and get superb coffees as well as struggle when I get a crappy coffee so please don’t bring me into the ice cream world as well 🤣✌️
Cheers to you James and cheers to everyone
If y'all don't mind an armchair expert coming along: If you already have a stand mixer, you can get a reasonably cheap ice cream churning attachment which usually takes the form of a thick bowl that is stored in the freezer and a special mixer that keeps the ice cream/sorbet base agitated and scrapes the frozen layer off the super-chilled bowl. A way to ensure creamy ice cream/sorbet is to make sure the ice crystals are tiny. The Ninja Creami works by physically breaking the crystals, but ice cream churners and even no churn recipes will need to use chemical methods. It's not too difficult though, just replace the regular sugar with an invert sugar (the three most common invert sugars are honey, golden syrup, and sweetened condensed milk) and add a splash of alcohol of some variety. While you could add a little neutral spirit, you could also add a flavored alcohol like vanilla extract, coffee liqueur, or creme de cacao. If you have any religious or personal disinclination to using alcohol, the invert sugar alone should be fine.
You ever tried to put some cold coffee, or any flavoured drinks and fridge it to around say 5C or so... And then separately freeze some ice to be around under -10C... and then when serving, shave some of the crystals onto the top and watch it freeze the entire drink. It's best to do this if you have one of those specialist chef's table, to do in real time, cos it can't travel across a restaurant. You put in a seed crystal and then it will convert the entire drink. For complexity, you could use the cube to be from one flavour, and the outside drink to be a different one. "Flavour within a flavour" is something which you play around with sensory dining. Scientifically speaking, what your mind is thinking is that, it can detect the difference in tastes... components within a component.. so therefore you assume that it is "depth". Good Derren Brown bamboozle, right ? ;)
I'm intrigued! Is there a good video on this that you can recommend?
@@ximono If you've never heard of them, there's a fantastic cooking channel on UA-cam called Glen and Friends run by an elderly Canadian cook and cinematographer. He came up with some fantastic no churn ice cream recipes that use these chemical methods to remain creamy and smooth just by sticking it in the freezer. To make a long story short, an ice cream base that's been whipped and sweetened with sweetened condensed milk and flavored with a liqueur can be placed directly in the freezer and will freeze with such small ice crystals that you wouldn't be able to tell the difference between it and a churned ice cream. I still churn anyways because I have an ice cream churner stand mixer attachment, and it's convenient for me.
@@TheWhiteDragon3 Thanks! I have to check out his channel. Adding liquor to ice cream is an acceptable tradeoff for smooth consistency :) Especially as I've started making my own liquors, and plan to experiment with home-grown herbs.
@@TheWhiteDragon3 Thanks, I'm gonna check that out now!
You got me at "dairy-free".
Just look at the texture... Such a cool machine.
Brilliant video. Thank you for your work James!
This is a lovely recipe. Thanks for sharing
sent this to a buddy who's currently obsessed with ice cream making. cheers.
"I've wanted a Pacojet for, like, a decade" - Yes. a thousand times yes
Its great that Ninja noticed it was out of Patent!!
Thank you! Definitely will give it a try.
2:44 When you explained the problem with your cold coffee ice cream, it reminded me of one of Adam Ragusea's latest podcasts where he talked about the effect of temperature on taste/aroma perception.
I was looking into coffee ice cream recipes for weeks!!! The store bought ones are with too much milk AND too much sugar. I want the coffee taste!
You can imagine my loud shout of joy when I just saw the title of the newest video of James. 😁 Boy, this sounds delicious! 😍 And I would love that machine. But no more space for additional gadgets in my kitchen. 😅
Can someone serve me an Affogato with this ice-cream please!!! 😋❤️
So you also need a bigger kitchen now.. 🙂
@@hookedonwood5830 Seems like it! 😂 First my new coffee equipment, then a good blender, a juicer and an airfryer. 😄 I actually moved recently and have a brand new kitchen and finally more space. But now I started brewing Kombucha and making yogurt. Indeed a bigger kitchen would be needed. Or less homemade deliciousness. 🙈😉😅 But I would never get rid of my beloved Niche Zero! And darn it, this ice-cream maker is tempting. 🤣
This feels like the beginning of.a strange "cooking with Hoffman" series of events.
Thank you soo much for making it vegan 💞
Absolute class presentation as always.
I've made this like 4 times now, it's so delicious. Made it using erythritol instead of sugar last time and it was just as good.
Yes! I find erythritiol is excellent for ice-cream making; it lowers the freezing temperature more than sugar does, which makes it especially good for sorbets, because one doesn't have to add as much, which means they aren't overly sweet. My preferred version is an erythritol + stevia blend called Natvia, because I don't have to go to a specialty shop for it, I can get it at the supermarket, yay.
Rather than the cocoa butter + cocoa powder + fruity syrup, I would experiment with tossing in a few squares of a fancy 70%+ dark chocolate with berry fruit or plum in it.
James I made your ice-cream and I hace to say, it's incredible.
For the record, I'm a junior patissier and have access to a pacojet I I had a lot of fun making it. I used kappa carragenan instead of iota and slightly changed the way the ingredients are incorporated to facilitate the emulsion. It turned out super creamy but with small ice crystals, I don't know if that's normal (I'm not an expert on ice-cream, yet). Flavour wise, it was amazing; you can definetly notice the salt but in a really really good way. Curiously enough I also used coffee from Square Mile (Los Nisperos), very nice aswell. I'll definetly keep this one on my recipe book and play around with it, thank you.
Great sounding recipe! Very clever.
"It's not going to taste salty, it's just going to be delicious"
Curious why you quote this? I seem to be the only one to actually make this and it was disgustingly salty. Either James has lost his tales buds and is faking it or…what?
@@newrevivalist I've found that if one normally doesn't have a lot of salt in one's food, one notices its presence a lot more. I can't stand salted caramel for that reason.
@@newrevivalist Noo I didn't make it, I think I just found the James' delivery particularly great on this line
I've been wanting to find more ways to use brewed coffee waste (clean waste from training people etc) and this seems a good option. I made coffee syrup initially, which also worked.
This video sparked immense joy
Does anybody remember the Starbucks ice cream from the mid 90s? That stuff was heavenly.
On the fat, I've found that cocoa or coconut butter can crystallize when frozen and get kinda spikey. I'd consider a mild almond oil. Unless you can go dairy, which is even smoother.
What about animal fats like chicken or possibly duck fat..
@@annakissed3226 Duck fat ice cream, yeah that'll be a trend soon.
@@annakissed3226 for ice cream? Nope 😂. The taste of animal fat is kinda wild and not suitable for a cold treat
@@annakissed3226 Duck fat might work for a more savory concoction, such as butternut gelato or some such?
May be a dumb question, but when you say dairy here, do you simply mean butter...?
Have one of these …thanks for recipe!
Really cool thanks for sharing. Helped me decide whether or not I really want one of those machines!
I’m a big fan of liquid nitrogen ice cream, and I know it can produce the smoothest ice cream I’ve ever tasted (something about freezing quickly so ice crystals don’t form)
@James, I think you need to experiment with this recipe but use liquid nitrogen to freeze it. Just because :)
Love the un-pretension of adding coffee-type flavours to a coffee flavoured thing.
Thanks James for helping us weird coffee people get toward the flavours we love, without the irrational desire for authenticity that might lead us to _only_ use brewed coffee as the flavourant. There's great maturity to be learned here I reckon.
If it tastes good, it tastes good!!
YES BEEN WAITING FOR SOMETHING LIKE THIS
Definitely will be making some of that!
Does blending coffee at high speed not do something to the flavour? As in I know extra virgin olive oil can develop off flavours if you blend it and I wonder if something similar might happen to coffee?
Would love to see you and Adam Ragusea work on a project together. He actually just released a video the other day that mentions how our sense of taste is dulled at ice cream temperatures
If I ever win the lottery I will attempt to sponsor a James, Adam Ragusea, and NileRed supercollab
if james could just get adam to stop using that blade grinder for coffee we could call it a win
My favorite coffee channel + my favorite new kitchen gadget. This just made my day.
I own one, it's loud but well worth the money because you can make any non traditional base into something with great texture and taste.
“but remember lots of kids drop their ice cream, and I hope you have a nice day”
-Hames Joffmann 2022
Yes! ☘️🇮🇪☘️
I believe it's time for another affogato episode. Coffee on coffee ice cream epic! Cheers, looks delicious!
I so enjoyed watching that such that I could even taste it from your description.
I'm looking forward to try this
Fascinating. I’d be curious to see if there are discernible differences when making the recipe with premium coffee vs grocery store coffee … How much leniency does the freezing and churning process provide?
I was also thinking this and would love to hear about the comparison
I don't mind dairy-heavy Häagen-Dazs Coffee ice cream. Actually "don't mind" is a substantial understatement. It's been the only ice cream I'll eat since around 1988. It's that good and yes, I'm that old. ;)
The look on his face at the end is gold, the editor definitely chose the right time to end the video
So much knowledge learnt! Thank you for the sharing!
Thickener hack, use non-dairy coffee creamer. It's cheap and widely available.
No no … please don’t. You lose the value of wholesome food. It’s is highly processed and chemicals. 😌
@@FincaElCasquillo everything is chemicals and highly processed does not necessarily mean bad
@@Rebster That's why it works
It just hit me: is this vegan? Coffee, sugar, cocoa butter as the fat… I think without even trying you made a delicious plant-based ice cream
Isn't this what "dairy-free" basically means?
@@seifenspender Dairy free ≠ Vegan
@@pablohuarina2928 but in the case of ice cream I guess it would
Hardly any ice cream uses eggs so..
@@___echo___ Wait now I'm confused... Eggs count as dairy, as in animal produce, right?
Edit: Googled it, English is not my first language and my language does not have a corresponding word for "dairy". That's where the confusion stems from.
So yeah, this should be vegan.
There are a lot of easy ways for recipes to accidentally become non-vegan. For example, the gums might be derived from animal products
These videos are Always Always Entertaining and Educational at the same time.
Best part about enjoying cooking and also fabrication is how cross compatible the disciplines are. I will now definitely be trying to make ice cream on my drill press and with a hand held router.
Yum! Thanks James
Looks delish, thanks for the vid.
The whole topic in and of itself is quite interesting. I've only ever seen ice creams with some sort of dairy or liquid rich in proteins and fats like dairy or fruit sorbets. On another note, I'm really amazed at how well that machine can mix a solid block of ice into something that looks so smooth. When that spoon ran on top of the ice cream, it was just mesmerizing to see it scoop off so effortlessly and look so smooth at the same time
Love coffee ice cream. Thanks
Brilliant!
I liked the little Lance clap movie magic nod 😉
Man I want one if these units so bad!! Glad you did this video with one. Gives me a way to try to convince my wife to get one
It sounds wonderful. I might try it if the weather dow.n in here in the southern Oz ever gets above 15degC..
Thanks for the review James
Oh ... excellent! I'd opened this to watch later without paying much attention - coffee ice cream got my attention.
Finding it's a Creami recipe is excellent!