Experimental Coffee Ice Cream

Measure out the sugar, salt, lambda carrageenan, and locust bean gum into a bowl; set aside.

Add the 100 ml of filtered water to a medium saucepan and bring to a gentle boil over medium heat.

Once boiling, whisk in the dry mixture (sugar, salt, carrageenan, locust bean gum) until fully dissolved, then reduce to a simmer.

Simmer the mixture for 3 minutes while continuously whisking to ensure the hydrocolloids fully hydrate; remove from heat and let it cool slightly.

While the syrup cools, brew 500 g of coffee using a paper filter; reserve 400 g for the ice cream and set the remaining 100 g aside for tasting.

Place the warm syrup, a splash of the brewed coffee, cocoa butter, cocoa powder, and cherry syrup into a high‑speed blender.

Blend for less than a minute just to combine, then pour in the remaining 400 g of coffee and blend again until the mixture is completely homogeneous.

Transfer the blended mixture to a heat‑proof container and chill it in an ice bath, stirring occasionally, until the temperature drops below 10 °C (about 15‑20 minutes).

If using a traditional ice‑cream maker, pour the chilled base into the machine and churn according to the manufacturer’s instructions (typically 20‑30 minutes).

If using a Ninja Creami or a standard freezer, pour the mixture into a sealed container, freeze for 24 hours, then process according to the appliance’s guidelines.

Serve immediately for a soft‑serve texture, or store in the freezer for up to one week for a firmer consistency.