Experimental Coffee Ice Cream

Instructions

1. Mix together the dry ingredients: sugar, salt, lambda carrageenan, and locust bean gum.
2. 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.
3. Brew 500g of coffee using a paper filter (400g for the recipe, the remaining as a treat for you).
4. 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.
5. Blend for less than minute to combine, then add the rest of your coffee and blend until completely mixed.
6. 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.