Ingredients1036g milk 400g cream 75g Prova Gourmet coffee extract with Cold Brew |
MethodHeat the milk, cream, coffee extract, and invert sugar in a saucepan. Once at 40°C, add the caster sugar, atomised glucose and stabiliser. Heat to 85°C. Blend in a hand-held blender. Chill to 4°C and let mature at 4°C for 12 hours. Churn and store in an ice cream conservator. |
Recipe courtesy of Prova Gourmet
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