Coffee Ice-cream Coffee Ice-cream The cool crunch of a creamy coffee ice-cream cone brings the light of summer into any day. 4

Coffee Ice-cream

The cool crunch of a creamy coffee ice-cream cone brings the light of summer into any day.

Preparation (10 persons)

  • Pour the 10 Indriya from India (as Ristretto) in a pot.
  • Put the tablespoon of café alginate and the sugar on it.
  • Whisk really well in order to avoid crumbs
  • Put the cream and the coffee preparation into a mixer and mix it very well.
  • Put it into the fridge for 2 hours.
  • Pour some coffee topping in an ice-cream cone and one scoop of the coffee preparation.
  • Put one scoop of ice-cream and cover it again with some cream.

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Accessories for this recipe

CitiZ Espresso

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Characteristic

Medium
Difficulty
Medium
Preparation time
PT20M15 min. + 2 hours in the freezer
Material
1 Mixer
1 Pot

Ingredients

  • 10 capsules of Grand Cru Indriya from India
  • 1 tablespoon of café alginate
  • 2 tablespoons of brown sugar
  • 35 cl / 12 oz of cream
  • Coffee topping
  • 20 ice-cream cones
<em>Indriya <small>from India</small></em>
Indriya from India
Intensity : 10
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