Coffee Frozen Yoghurt
Inspired by techniques from America's Test Kitchen.
A smooth, creamy frozen yoghurt infused with the rich flavour of instant espresso. Serve straight from the ice-cream maker for soft-serve indulgence, or freeze for a firmer treat.
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Method
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Equipment
- ice-cream maker
- fine sieve
- jug
- small bowl
- small saucepan
- lidded freezer container
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 165 kcal |
| Protein | 4.9 g |
| Carbohydrate | 31.5 g |
| of which sugars | 31 g |
| of which free sugars | 25 g |
| Fat | 2.5 g |
| of which saturates | 1.5 g |
| Fibre | 0 g |
| Salt | 0.14 g |
Protein per 100 kcal
3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Frozen yoghurt
- 490 g plain low-fat yoghurt
- 2 tsp beef gelatine powder
- 415 ml whole milk 60 ml to soak the gelatine, 355 ml heated
- 200 g caster sugar
- 6½ tsp instant espresso powder 6-7 tsp
- 1 tsp vanilla
- 1
Drain. Drain the 490 g yoghurt in a fine sieve over a jug in the fridge for 1-2 h until 120 ml liquid has run off; discard it.
- 2
Bloom. Sprinkle the 2 tsp gelatine over 60 ml milk, stand for 10 min stirring often.
- 3
Warm. Heat 355 ml milk with 200 g caster sugar and 6-7 tsp instant espresso powder, stirring until dissolved.
- 4
Combine. Off the heat, whisk in the bloomed gelatine until dissolved, then cool to room temperature.
- 5
Mix. Stir the cooled mixture into the drained yoghurt with 1 tsp vanilla.
- 6
Chill. Chill to 4 °C or below.
- 7
Churn. Churn in the ice-cream maker until frozen, then serve soft or freeze in a sealed container for up to 2 days.
Storage
Store in a sealed freezer container for up to 2 days; beyond that it becomes icy.
