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notes

coffee-infused ice cream with fudge swirl

walnuts, marshmallow cubes

ingredients

• base
  • 500 g whole milk plus up to 250 g additional milk for coffee infusion; 750 g total
  • 500 g heavy cream
  • 150 g sugar
  • 100 g egg yolk (emulsifier)
  • stabilizer
• 100 g coffee beans
• mix-ins
  • 230 g hot fudge swirl ½ recipe
  • 85 g walnuts
  • 85 g marshmallow cubes diced

instructions

1. infusion
   1. infuse whole milk with whole coffee beans in fridge, at least overnight
   2. strain and discard coffee beans, pressing beans to extract absorbed milk
   3. remeasure milk. milk may have been absorbed by coffee beans, so add milk back up to 500 g
2. continue with custard ice cream instructions
   1. add solid mix-ins 2–5 minutes before ice cream is finished churning
   2. layer in hot fudge

log

2026-09-10

started infusing 100 g coffee beans into 500 g milk

90 g stale anh beans from hello em 10 g thơm beans from soulful 500 g grace harbor whole milk

2026-09-14

made marshmallows, ½ recipe fudge swirl churned and froze