VOLTESSO COFFEE ICE CREAM
Portions : 4 to 6 - Preparation : 15 minutes - Cooking : 15 minutes
Ingredients
- 2 Nespresso Café Voltesso capsules
- 765 gr whole milk
- 120 gr egg yolks
- 150 gr atomized glucose
- 75 gr 0% M.F. milk powder
- 6 gr ice cream stabilizer
- 2 pinches salt
Preparation
- In a saucepan, bring the milk to the boil and empty the contents of the two Voltesso coffee capsules.
- Meanwhile, using a hand mixer, whisk the egg yolks, then add the atomized glucose, milk powder, stabilizer and salt, and whisk until the egg yolks are white.
- In the hot milk, add the whitened egg yolks and cook until 85° C (185° F), stirring with a spatula.
- Strain and blend for 1 minute. Cool rapidly to 3° C (37° F) and process in an ice-cream maker.
