Coffee ice cream
Coffee
There are no eggs in this ice cream. None at all. Instead I used gelatin as a stabilizer. It thickens the ice cream, gives it great body and mouthfeel and keeps it from melting too quickly when you are scooping or from freezing too hard when stored in the freezer for a long time. And most of all I like the fact that there is no Ice Cream maker involved. I learned this technique while watching Giada De Laurentiis making “Tahitian Ice Cream” and used it to make my favorite, Coffee Ice Cream.
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