Ingredients
For the Butterfat Base:
- ½ cup granulated sugar
- 2 Tbsp nonfat dry milk powder
- ¼ tsp xanthan gum (yes, I’m easy to find!)
- 1¹/³ cups whole milk
- 2 Tbsp light corn syrup
- 1¹/³ cups heavy cream, very cold
- 1 cup medium-fine ground (as for pour over) coffee beans
- ⅓ cup granulated sugar
- 1 ¼ cups cold water
- 3 cups 17% Butterfat Base
- ¾ cup Coffee Syrup
- finely grated zest of ¼ grapefruit
- 1 tsp pure vanilla extract
- ½ tsp Diamond Crystal kosher salt
- ½ cup white chocolate chips
- 1 Tbsp vegetable oil
- ½ tsp ground green cardamom
- ¼ tsp ground black cardamom (or more green cardamom)
Instructions
- For the Cold-Brewed Coffee Syrup, combine ground coffee beans, granulated sugar, and cold water in a glass jar. Seal the jar and set aside in a cool, dark place for 24 hours. Pour the steeped coffee through an extra-fine mesh sieve (or you can line a standard mesh sieve with cheesecloth or a coffee filter) into an airtight container, pressing the grounds very lightly with the back of the spoon and then discarding them. Refrigerate until cold.
- For the Butterfat Base, in a medium pot, stir together the whole milk and corn syrup. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and reducing the heat if necessary to prevent a simmer, just until the sugar has fully dissolved, about 3 minutes. Remove the pot from the heat. Add the cold cream and stir until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours, or for even better texture and flavor, 24 hours. Stir well before using.
- To make the ice cream, in the bowl of an ice cream maker, combine the ice cream base, coffee syrup, grapefruit zest, vanilla, and salt and turn on the machine. Churn just until the ice cream has the texture of soft serve, 30-40 minutes, depending on the machine.
- When it’s almost done, in a microwave-safe bowl, stir together the white chocolate chips, oil, green cardamom, and black cardamom. Microwave in 20-second increments, stirring after each one, until the chips have completely melted and formed a glossy syrup, 1-2 minutes total. Cover to keep melted until ready to use.
- When the ice cream is finished churning, add the melted chocolate and briefly fold it in to form streaks that will quickly harden into shards as they cool in the ice cream.
- Transfer to freezer-safe containers and freeze until firm, at least 6 hours or for up to three months.
Notes
- The Cold-Brewed Coffee syrup will keep in the fridge for up to two weeks.
- The Butterfat Base can be further stored in the fridge for up to one week or in the freezer for up to three months. Thaw completely and stir well before using.
- The ice cream can be stored in the freezer for up to three months.
- Prep Time: 5 minutes + 30 hours rest time
- Cook Time: 40 minutes
- Category: Dessert
- Method: One-pot
- Cuisine: Israeli