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Café Gourmand

Name: Café Gourmand
Prep time: 10 min
Cook time: 1440 min
Total time: 1450 min
Yield: 4 pints
Cuisine: Frozen Dessert
Ingredients: 260 g Whole Milk; 160 g Heavy Cream; 55 g Granulated Sugar; 20 g Dextrose; 22 g Skim Milk Powder; 40 g Espresso (concentrated, cold); 18 g Egg Yolk

Strong espresso base, crushed praline-amande Mix-In.

10 min prep · 24h freeze 4 pints easy

A café gourmand in a pint: espresso ice cream with crunchy almond praline folded in last.

Smooth & scoopable

Balanced base. Freeze 24h, then spin on the matching program.

✅ READY

Fat

13.0%

target 10–16%

Sugar

18.1%

target 14–20%

MSNF

9.1%

target 8–11%

Total solids

41.1%

target 36–42%

PAC268.3 / 220–280

POD (sweetness)

157

target 140–190

Total mass

575 g

target 473 g = pint

Ingredients

Scale to the number of pints you want — every gram scales with you.

pints

Whole Milk260 g
Heavy Cream160 g
Granulated Sugar55 g
Dextrose20 g
Skim Milk Powder22 g
Espresso (concentrated, cold)40 g
Egg Yolk18 g

Batch mass575 g

Method

1.Whisk yolks with sugars. Warm milk and cream, temper, cook to 80 °C.
2.Off heat, stir in espresso.
3.Cool, pint, freeze 24 h. Spin on Ice Cream. Mix-In 25 g crushed almond praline.