Desserts
Coffee Ice Cream
Recipe by Ninja Kitchen
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
Tip: Add 3 tablespoons of chocolate chips, meringue pieces, praline, chocolate sauce, or caramel sauce as a MIX-IN after processing.
Compatible with
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
- 3 large egg yolks
- 90g caster sugar
- 150ml whipping cream
- 250ml whole milk
- 2 tsp instant espresso coffee
- A pinch salt
Utensils
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Step 1
Place egg yolks and caster sugar into a small saucepan. Whisk until fully combined and sugar is dissolved.
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Step 2
Add whipping cream, milk, instant espresso and salt to saucepan. Stir to combine.
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Step 3
Place saucepan on hob over medium heat, stirring constantly with a whisk or silicone spatula. Cook until temperature reaches 74-79°C on an instant-read thermometer.
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Step 4
Remove base from heat and pour through a fine-mesh sieve into an empty tub. Place tub into an ice bath. Once cooled, place storage lid on tub and freeze for at least 24 hours.
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Step 5
Remove tub from freezer and remove lid from tub. Please use the Quick Start Guide for bowl assembly and unit interaction information.
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Step 6
Select ICE CREAM.
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Step 7
Once processing is complete, add mix-ins or RE-SPIN if desired. Then remove ice cream from tub and serve immediately or place back in freezer and use within 2 weeks.
