| I1: | 🥛 | 3 cups Half and half |
|---|---|---|
| I2: | 🌟 | 1 scoop Whey (about 20g protein) |
| I3: | 🍬 | 7/8 cup Sugar |
| I4: | 🌟 | 1 Tbs Lactase |
| I5: | ☕ | 1/4 cup Coffee (ground) |
| Step 1: | Blend |
|---|---|
| ↖ | I1: 🥛 3 cups Half and half |
| ↖ | I2: 🌟 1 scoop Whey (about 20g protein) |
| ↖ | I3: 🍬 7/8 cup Sugar |
| ↖ | I4: 🌟 1 Tbs Lactase |
| ↖ | I5: ☕ 1/4 cup Coffee (ground) |
| Step 2: | Rest on counter for an hour |
| Step 3: | Sous Vide at 170 for 30 minutes |
| Step 4: | Filter grounds |
| Step 5: | Churn |
Don't blend on high. You'll create a lot of foam with the whey and half and half.
I filtered out the grounds, but make a personal decision. Some people like the grit the grounds add to the final texture.
Very soft out of the churn. Waiting for this to set in the 0F freezer to see how much it solidifies.
| I1: | 🥛 | 3 cups Half and half |
|---|---|---|
| I2: | 🌟 | 1 scoop Whey (about 20g protein) |
| I3: | 🍬 | 7/8 cup Sugar |
| I4: | 🌟 | 1 Tbs Lactase |
| I5: | ☕ | 1/4 cup Coffee (ground) |
| I6: | 🍪 | 24 Biscoff cookies |
| Step 1: | Blend |
|---|---|
| ↖ | I1: 🥛 3 cups Half and half |
| ↖ | I2: 🌟 1 scoop Whey (about 20g protein) |
| ↖ | I3: 🍬 7/8 cup Sugar |
| ↖ | I4: 🌟 1 Tbs Lactase |
| ↖ | I5: ☕ 1/4 cup Coffee (ground) |
| Step 2: | Rest on counter for an hour |
| Step 3: | Sous Vide at 170 for 30 minutes |
| Step 4: | Filter grounds |
| Step 5: | Churn |
| Step 6: | Fold in Biscoff |
Don't blend on high. You'll create a lot of foam with the whey and half and half.
I filtered out the grounds, but make a personal decision for yourself. Some people like the grit the grounds add to the final texture.
Very soft out of the churn. Waiting for this to set in the 0F freezer to see how much it solidifies.
## Variant 1 (10/8/2024) I1: 3 cups Half and half I2: 1 scoop Whey (about 20g protein) I3: 7/8 cup Sugar I4: 1 Tbs Lactase I5: 1/4 cup Coffee (ground) I(1-5) O1: Blend O2: Rest on counter for an hour O3: Sous Vide at 170 for 30 minutes O4: Filter grounds O5: Churn ### Notes Don't blend on high. You'll create a lot of foam with the whey and half and half. I filtered out the grounds, but make a personal decision. Some people like the grit the grounds add to the final texture. ### Result Very soft out of the churn. Waiting for this to set in the 0F freezer to see how much it solidifies. # LF Coffee Ice cream ## Variant 2 (10/8/2024) I1: 3 cups Half and half I2: 1 scoop Whey (about 20g protein) I3: 7/8 cup Sugar I4: 1 Tbs Lactase I5: 1/4 cup Coffee (ground) I6: 24 Biscoff cookies I(1-5) O1: Blend O2: Rest on counter for an hour O3: Sous Vide at 170 for 30 minutes O4: Filter grounds O5: Churn O6: Fold in Biscoff ### Notes Don't blend on high. You'll create a lot of foam with the whey and half and half. I filtered out the grounds, but make a personal decision for yourself. Some people like the grit the grounds add to the final texture. ### Result Very soft out of the churn. Waiting for this to set in the 0F freezer to see how much it solidifies.