An Experimental Coffee Ice Cream (That's Delicious)

[@jameshoffmann]

For clarity: In this case "a good splash" is 150g of liquid (+/- 50g). I apologise and deeply, deeply regret the lack of clarity here.

[@adamgoodwin771]

I was shaking and crying James, very glad you've rectified this. 😂

[@JanGottschau]

just then i was thinking: ah nice, so muddled and unclear just „a splash“. now the ocd ruined it 😎

[@abdulkadirkayar5643]

give me grams James not splashes...

[@thepauljones]

Hahaha, you should do some kind of therapy where you have to cook recipes or make cocktails by eyeballing everything (and consume the results) because the force of this apology reads like a cry for help. (great content lately btw 🙏)

[@james.randorff]

I desperately need Gordon Ramsay to comment, “How much is a splash?!? Gimme the grams, James, gimme the grams!”

[@EframeGadsby]

Of all of James's meticulous and refined technique he has demonstrated in his videos, it's the sheer confidence of making both coffee and ice-cream in a pristine oversize white t shirt that really gets me.

[@becauseimafan]

😆😂😂🤣🤣🤣 Thanks for pointing that out, you're so right - and your comment made me laugh myself silly!! You've brightened up my day, thank you! 😁🤩

[@neilyoung2723]

Would make continuity easier if this was shot over several days, which seems likely given the amount of freezing involved - wear a plain white shirt each day, all edits together nicely.

[@andreaoak]

@@neilyoung2723 he learned something from that Tom Scott meeting then.

[@WhatWillYouFind]

Chad Hoffmann, master coffee maker.

[@tummy_fritters]

James is stockpiling demitasse spoons for the end times

[@skinsdub]

the spoon game is so heavy, I can't believe more people aren't commenting on this

[@chefsteps]

Thanks James! Glad we could inspire you. Looks delicious.

[@davidetassinari]

Pastry chef here: I've been playing with the Creami for a bit now, and there's an essential point that James sort of glosses over in the video. Adding fat to an ice-cream base is hard: it's mostly water, so if the fat's not perfectly emulsified, it will congeal into tiny solid droplets that will give a greasy feeling to the ice cream and stick to the roof of your mouth. I've had ices where you could literally scrape the fat off your tongue with a spoon. In the video, James does not need to worry about this because he's using a powerful blender that will emulsify anything: if all you have is a cheap blender, or a stick blender, or (may Chris Young help you) nothing, you need to work hard at getting a proper emulsion. This also applies to adding powdered ingredients (like the cocoa powder: better to boil it with the rest of the dry stuff), chocolate (any kind), oils, and dairy fat (boiled cream may split, etc). Also, James, you've said plenty of relatable stuff on this channel over the years but at "I've wanted a PacoJet for like a decade" I may have shouted at my phone in agreement.

[@jayhom5385]

Can you get by that with a bit of lecithin?

[@davidetassinari]

​@@jayhom5385I'm sure you could, but I've never used it. Making emulsions is not impossible: my point was that, for most people with household equipment, it's not quite as easy as plonking everything in a blender and calling it a day. I urge anyone who's interested in food science (I'm guessing it's a significant fraction of this channel's viewers) to look into it! It's fun!

[@joepangean6770]

I would suggest brewing the coffee with a very small amount of roasted cacao bean. The cocoa solids will not remain but the extracted cocoa flavor will remain. Also, maybe use MCT oil as the fats and yes it requires emulsification. (The fats are necessary to carry the bulk of flavors as they are fat soluble and much less water soluble.)

[@noahmichael89]

I have serious doubts that this recipe would work in any ice cream maker besides a PacoJet (or knockoff); they can cover a multitude of sins in base preparation.

[@m0rla_]

The solid cocoa butter buttons made my eyes scream but i hoped the liquid ingredients made it melt.

[@johncarnahan867]

This is fantastic! I've made this a few times now, here are my notes: The flavor is excellent I find the recipe as is a little bit too icy, especially since I know how incredible the texture could be from other sorbets I've done on the creami. Luckily this is a pretty easy fix, but it takes some weird ingredients. 1 -Stabilizers. -Add 1g CMC (Aka celluose gum), it is the most effective de-icer I've found. -Sub guar gum for lotus because guar doesn't require heat so now we can skip the boiling step (I think Xantham Gum could also work here if you have that on hand) -Modernist Pantry makes a great sorbet stabilizer you can sub in for all of these 2 - Sugar 50g Sucrose (can add more to taste, if you want less sweetness sub in 1:1 for dextrose or glucose) 30g Dextrose (better at lowering the freezing point, good for less ice!) 30g Glucose (~DE40 is good, kind of acts like a fat/solid) 20g Inulin (It's a little sweet but really it's more of a stabilizer here) 20g Trehelose (Also a sweetener/stabilizer, it's sort of like flavorless milk powder in my experience) -If this is too many sugars you could get halfway there subbing half of the sucrose for dextrose (dextrose is just dry corn sugar, it's nice to have around). 3 - Flavor and other notes -Add 2g Mallic Acid, to complement the acidity of the coffee. I am treating this like a sorbet; I always add Mallic to my sorbets and sherbets to complement the fruitiness. You could sub lemon juice here if you had to. Also it could be fun to play with different acids you might have on hand (citric, lactic, phosphoric are a few we have in the coffee lab). If you don't do anything else try this! It adds back in that refreshing crisp acidity missing from cold coffees. -I added a ~2 hour cure in the fridge because I do that for all my ice creams, I'm not sure if it's relevant here but generally it gives stabilizers the sugars time to act and bind up water -I think this is a great application for no-bypass brewers, to get a higher concentration of flavor packed into less water. -You could probably make this without cocoa butter entirely as long as you balance the stabilizers, and/or add some more solids in. Pectin seems useful here -I didn't have any trouble dissolving the sugars without heat, if you're worried about it just use the coffee while it's still hot. -Perhaps heretical but I used a (oolong) tea syrup instead of cherry when brewing with the Ethiopian -I've tried this with a few coffees, it could be my cocoa powder but it's a little too chocolately. This complemented a really nice Huehue I brewed, but I think it overwhelmed a more delicate washed Ethiopian. For more delicate coffees I would add less cocoa powder, maybe 1g. Thank you for reading, I've had a blast tinkering with this recipe. It's such a unique flavor that's only really possible with the creami, we are so lucky to live in an age where such high-tech kitchen gadgets are so readily available.

[@Poopabadoo]

Thank you for your detailed breakdown of different components. I received a creami as a gift and got myself a little lost in the nitty gritty details. I'm very excited to do some experimenting of my own!

[@Sara-fp6xr]

Are you a food scientist? Wow ! I want a creami so badly! Just sounds like fun!!

[@segamble1679]

Ah-frickin-mazing.....!😊

[@jolevalot]

Bro...

[@tracyhicks]

Have you ever worked with Sumatran coffee? It is my hands down favorite coffee! ❤ I like a medium to dark roast. I love Kona as well, same roast.

[@neilyoung2723]

I'd nearly talked myself out of wanting a ninja creami (it really is a silly name), and James has just smoothly talked me back into wanting one again. It's a good job he's so honest about sponsorship etc, he'd be too good at it if he "used his powers for evil".

[@headcheese3]

Omg, that name is... something else

[@bigpoppa1234]

The video he's referring to from his mate was a sponsored one though. So this might not be 'sponsored' or a direct advertisement, but it's definitely connected to a marketing campaign.

[@jmontena]

SUCH a silly name, but I love using this machine!

[@scottintexas]

I love mine, it’s great! Had it for ~6 months, and created some wonderful concoctions. Custards are the best.

[@Howtomantv]

Yep. Just bought one instantly after watching. Loving it, btw.

[@cactus4president]

This video basically forced me to get up and pour myself a coffee, because I'll be damned if I watch a James Hoffman Original without a cup

[@koshey245]

I need to stock back up on energy drinks for the Hames Joffman originals

[@johnaistrup9250]

Ditto!!

[@SuppaflyZSM]

i like watching videos about fancy coffee while drinking generic drip coffee

[@AnthonyG13EmergencyVideos]

I had to make myself a latte. Lol

[@stirfryjedi]

Salut

[@InnuendoXP]

"a reverse affogato" James Hoffman accidentally-on-purpose inventing what will trend on coffee Instagram as soon as trendy businesses can get their hands on the equipment to make this happen.

[@bsodmike]

What’s a reverse affrogato? *mind blown*

[@ImDanishSoWhat]

If he pulled that out his ass he's s genius. I'm gonna suggest that for new years dessert, plenty of time to experiment until then

[@InnuendoXP]

@@ImDanishSoWhat the concept of "turn a concept on its head" is simple, yet reliably turns out interesting outcomes.

[@ahpadt]

its a very good idea actually

[@patavinity1262]

It really is an astonishingly good idea

[@smikkelsmakkel]

This video was exactly what I wanted it to be. James nerding out over something tangentially coffee-related and getting me excited about something I have no means of making myself.

[@thalente8074]

I don't even like coffee but here I am 🤣🤣🤣

[@scottau]

Ah man, I spend thousands of dollars on a dream espresso setup and now I know I need to spend hundreds more on an ice-cream machine. This is a hobby that just keeps on giving

[@jpkatz1435]

Mr. H. is the coffee gods gift to the never ending strean of "must have" equipment, and the equipment makers.

[@bsodmike]

When I was new here I never knew I’d end up spending well over $11,000 on my current espresso setup. Thanks Mr H, my morning routine has been so much more special!

[@mikairu2944]

And by giving I mean taking

[@jefftitterington7600]

Coffee gives - and takes away your money!

[@flavoredwallpaper]

A buddy of mine is obsessed with making ice cream. Whenever I visit him, he gives me a cup of some new recipe he came up with. Really delicious hobby.

[@jayleno2192]

To avoid buying a bunch of ingredients that you'll rarely use, I would recommend xanthan gum instead. It's extremely versatile, so you can use it in sauces, salad dressing, and even as a gluten substitute for baking.

[@maxvanbeers4548]

I still have xanthan laying around from James' shakerato video

[@damfadd]

that was the thickener I was trying to think of thanks

[@joepangean6770]

Guar gum works better in cold recipes like ice cream base. I made the coffee ice with xanthan/locust bean gum. Seems to work well enough.

[@nany____]

Xantan gum by itself wields a different texture that i, particularly, would not want in my ice cream, it can be slimy and grainy depending on the fat content of the ice cream base

[@elliot9619]

I wish that I had done this. I bought a load of expensive ingredients that I will never use again, especially since I will never make this coffee "ice cream" again. This was coffee ice, not creamy at all.

[@WWarped1]

What a wonderful video. Coffee and ice cream, two things I adore. Both allow for a huge amount of experimentation and create such great tastes. What I do is use coconut milk. 2x400ml coconut milk, 60g of sugar, 200ml of strong brewed coffee, 1 1/2 cocoa powder. I have never thought about removing the milk element before. I shall have to experiment, thank you.

[@blastbottles]

I love how your description gives us a step by step guide on how to become you

[@Runningr0se]

"I got wierd about ice cream at one point in my life" I love you.

[@ecelis911911]

Update: I took the coffee gelato that was made with the conventional ice cream maker (Cuisinart) and processed it in the CREAMi. What a difference in the texture and I think the flavor improved! I'm glad I got this new gadget. Also, I made the ChefSteps Roasted Cocoa Gelato recipe that James based his coffee ice cream variation. Texture was like a chocolate truffle and flavor was good but not great. The roasted cocoa tasted a little burnt although I only roasted for 1 hr instead of 2 (what ChefSteps calls for). I used a high quality cocoa powder (Valrhona). The flavor improved dramatically by adding whipped cream on top of the serving. Next time I will not roast the cocoa. I look forward to making coffee ice creams with this recipe using different coffee beans.

[@natsorillaza5164]

I absolutely love this! I've stayed away from coffee-flavored ice cream exactly because it's more milk than coffee. Thank you.

[@themikeroberts]

Well that's kinda like saying coffee is coffee flavored water because it's more water than coffee

I've avoided buying a Pacojet for 15 years but now am very happy with this. Welcome to the club, and finally a great coffee ice cream!

[@annakissed3226]

Snap, I have been tempted by a PacoJet since first seeing them on Heston Blumenthals first series on Molecular Gastronomy!!

[@TheCajunGaijin]

A couple of days ago I had a "Vietnamese coffee" ice cream that was so spot on I was blown away. And now I've seen this making me want to see what I can experiment with. Thanks James, now I want ANOTHER kitchen gadget.

[@Davos_Loonersbee]

James is almost manic in this video. I appreciate this level excitement and enthusiasm!

[@PierreSeattle]

funny.thought the same thing.He had too much of his own stuff.A bit like Tony Montana/Al Pacino

[@sombrerosaur]

I recently watched your French press video that you made a few years back, and I’ve got to say, I believe I’ve had my first *really* good cup of coffee. I bought some decent quality beans from Costa Rica, made a cup with my French press, and it was magical. Thank you very much for both the method and the inspiration to make good coffee

[@damfadd]

your welcome..... and to the club mate

[@paxtonpeterson9792]

Another innovative recipe that fans the flames of my coffee obsession. You’re the best James!! Cannot wait to try this myself!

[@acoupleofschoes]

Have you ever done a "Teas for Coffee People"/"Coffees for Tea People" type video? It might be a cool collab with someone who only drinks tea.

[@DaveJ188]

I think James had said in the past that tea would be an additional obsession that he would not have time for.

[@SpencerDonahue]

Use a good quality instant chai mix with the Ninja for absurdly good results.

[@blackforest_fairy]

in germany there is a tea brand which has an "vanilla ice coffee" flavored tea...

[@quinnzender]

I've always felt pu'er would be the tea for coffee people. The color is soooo dark and enchanting, and flavor with tons of complexity and character. Indeed though, as it is aged like wine, it's very easy to get lost in the rabbit hole.. years, producers, regions, etc. I could understand why someone like James would want to keep it at a healthy distance - very easy to become obsessed!

[@BrendanThompson]

"Coffees for Tea People" basically exists - James's appearance on the Tom Scott Plus channel where they determine what type of coffee Tom might like, having never enjoyed coffee before.

[@DancingSpacePotato]

Literally just poured my coffee. Perfect timing, James

[@Rob_NEWS_99]

Thinking exactly the same just sat down in the garden with an iced latte

[@anchovis3]

Well, me too, but that's not that coincidental, us being addicts

[@applepieclub5012]

This is slowly turning into a food channel, with coffee. I’m here for it. Really enjoyed this video.

[@TheHellKiwi]

James I made your ice-cream and I hace to say, it's incredible. For the record, I'm a junior patissier and have access to a pacojet I I had a lot of fun making it. I used kappa carragenan instead of iota and slightly changed the way the ingredients are incorporated to facilitate the emulsion. It turned out super creamy but with small ice crystals, I don't know if that's normal (I'm not an expert on ice-cream, yet). Flavour wise, it was amazing; you can definetly notice the salt but in a really really good way. Curiously enough I also used coffee from Square Mile (Los Nisperos), very nice aswell. I'll definetly keep this one on my recipe book and play around with it, thank you.

[@seansperazza6819]

there's actually an ice cream place by me that uses a very similar recipe to this for their vegan coffee ice cream BUT then they crush whole oreos into it - they go a little heavier on the coffee but it is quite possibly one of the best frozen desserts i've ever had outside of my house

[@stevenhightop2518]

Where is is this place? What city? What is its' name? I have to try it.

[@damfadd]

@@stevenhightop2518 yes whet ffs hurry

[@seansperazza6819]

oop i never got the notification - place is called ice cream social, about an hour north of NYC in WP

[@emanuelhess9909]

Cool Video! I also have the Ninja Creami since Chris Young posted the video, and have been wanting a Pacojet for many years. Regarding the recipe, after researching and reading a lot about ice cream, I recommend you emulsify the cocoa butter like a genache using the heated gum-sugar mixture (much better then chopping into tiny bits with the blender!) and to improve the overall texture and flavour most professionals mature the whole mixture in the fridge for 24h before churning/freezing it.

[@etsdv]

THANK YOU for this one. I bought an ice cream machine for my cafe a while back and have tried to make a coffee sorbet that highlights the character and flavor of the coffee. The results have been the same as for you, overly bitter an generic tasting. This couldn't have come in a better time! Thanks 👍👍👍

[@Sembazuru]

You briefly mentioned it, but I think this would be a perfect use of cold-brew simply because cold brew is already low bitterness and is flavor balanced already for cold enjoyment.

[@bigpoppa1234]

Yeah, he seems to ignore cold brew entirely across his whole channel. Not sure why. I figure something like half to 2/3rds the tub being cold brew concentrate, then heavy cream or milk and little bit of sugar and salt, whisked well (due to the nature of cream not liking freezing) then frozen for this method would work well to get rid of the acidic bitterness, which is the main reason I've switched entirely to cold brew coffee rather than hot brew.

[@tamassefcsik6707]

@@bigpoppa1234 One of his video is about making Ice cold coffee. In that video he mentions that cold brews are smooth but according his taste buds the cold brews dull those characteristics of the coffee the roasters worked hard to make that type of coffee unique.

[@Orzorn]

@@bigpoppa1234 I was thinking just a few days ago that I would love to see James get into cold brew more. I saw someone mention that they like to make ultra slow cold brews that take over 24 hours to complete and that really interested me.

[@bigpoppa1234]

@@Orzorn That's how long I have mine in before I take out the grounds. I just use the basic hario jug with the filter, put in the grounds, water, stick it in the fridge then the next day around the time I put it in, I take it out and put it into a jug. I've stopped with other coffee types, the cold brew is less acidic and doesn't upset my stomach like other hot coffee does, and I can just reheat it in the microwave for 45 seconds with some heated up milk. I do get where he's coming from about "dulled characteristics" because various types of coffee I've tried there's not a huge difference in the taste. The best benefit is that it's cheaper than instants, and I don't need expensive grinders & machines to make it, it cost me about $55 USD equivalent to buy everything to setup, and the per drink cost is about 20 cents.

[@kolt9051]

@@bigpoppa1234 True! Based take.

[@fanthomans2]

Ok, the whole thing is amazing, but I must admit, the reverse affogato is a genius idea.

[@InnuendoXP]

Closest I've come to that is a coffee granita topped with some chilled whipped cream, which is still nowhere close. I'd be really excited to try this.

[@thedrummingbarista]

It's a nice time.....

[@sinocte]

And see, I was thinking about a double coffee affogato. Once you make the ice cream, brew a cup out of the same beans, and enjoy.

[@niklashl]

In Denmark, we pour warm cherry syrup over cold Risalamande (almond rice pudding). We eat it for dessert on Christmas Eve 🤤😁 Not that you asked, the jar just reminded me of Christmas 😅

[@stellar927]

that sounds so good!!

[@doloreserin]

yum!! that sounds absolutely delicious!

[@niklashl]

@@doloreserin It's my favorite 😊

[@bobp4036]

“Ninja has no idea I’m doing this” Don’t know much about ninjas, do ya?

[@BillyBraga]

2:44 When you explained the problem with your cold coffee ice cream, it reminded me of one of Adam Ragusea's latest podcasts where he talked about the effect of temperature on taste/aroma perception.

[@simonrabone]

Made this 3 times using Xanthan gum in place of the 2 exotic ingredients. It came out great each time - hard to believe it's non dairy - I guess the cocoa butter and thickener are giving the amazing texture

[@angelaching5224]

Did you sub exact amount? 2g of xanthan gum?

[@federicoberghmans991]

What a fantastic recipe for coffee house menu items. Completely plant-based also. Just outstanding. Thank you for sharing.

[@Crypto2638]

I’m not into making ice creams. Usually recipes videos (especially ice cream from a Coffee channel) aren’t dairy free but I’m surprised that you made this video even for us vegans. The only thing is that you made me love coffee a lot and get superb coffees as well as struggle when I get a crappy coffee so please don’t bring me into the ice cream world as well 🤣✌️ Cheers to you James and cheers to everyone

[@AZyzk]

I love how sharp and pristine James' videos and style are.

[@rndm8078]

Lovely way to start my Monday

[@MKdross]

I did a deep dive into your older videos and watched your WBC routine yesterday. You're a fascinating character for sure, and you've worked closely with chefs that I idolize. Definitely gave me a better idea of where you're coming from and it was impressive🙏

[@IPostSwords]

A coffee-centric coffee ice cream sounds perfect as someone who only drinks coffee black

[@Avovoom]

The look on his face at the end is gold, the editor definitely chose the right time to end the video

[@PraetexDesign]

Just a thought, could you use cascara in place of the cherries to get some fruitiness back? Could be fun using coffee cherries to bring it back, they have that slightly raisin-like flavour that would fit well perhaps.

[@peterlin6419]

Cascara syrup would really be high level reverse engineering.

[@WoodenPigeon]

Imagine getting the exact cherries from the coffee you're using. 🤯

[@travistibbs5402]

I got a Ninja Creami for Christmas this past year and have been trying to find a good coffee ice cream recipe to use in it. Absolutely love the channel and obsessed with great coffee so as soon as I saw the Creami with James, I got excited. Definitely trying this!

[@Ziraya0]

we have these "pacojet" machines in some gas stations under the brand name F'real milkshakes. The kiosk has a glass door minifridge and a blender station. You pick the cup you want, put it in the cup receptical, then it goes up, makes blender noises for a while. As far as things you can eat from a gas station, it's pretty good.

[@danielconway7190]

Those things are so cool!

[@WillieTroubador]

Oh yeah! Haven’t had one of those in a couple years. Really shockingly good though

[@shaggy0917]

I assume you, James, won't see this but I did want to voice my appreciation for your having both an affiliate and non-affiliate link to the product. I know you're unbiased (as much as one can be) when you make it known that you haven't been paid to talk about a product, but giving the option to support you or stay "anonymous" when buying the product is a nice touch that reminds me why I keep watching your content.

[@1bhitte]

Great another machine i didn't know i needed but absolutely do.

[@satanismybrother]

I do really like that you call back to chefsteps and Chris- great creators and very inspiring recipes.

[@BeardedSkeptic]

sent this to a buddy who's currently obsessed with ice cream making. cheers.

[@Jacksirrom]

I haven't been able to try one but my mom has been raving about it, good reason to visit home.

[@WeissM89]

You got me at "dairy-free". Just look at the texture... Such a cool machine.

[@Guardian_Arias]

Best part about enjoying cooking and also fabrication is how cross compatible the disciplines are. I will now definitely be trying to make ice cream on my drill press and with a hand held router.

[@camk9242]

I've made this like 4 times now, it's so delicious. Made it using erythritol instead of sugar last time and it was just as good.

[@kerravonsen2810]

Yes! I find erythritiol is excellent for ice-cream making; it lowers the freezing temperature more than sugar does, which makes it especially good for sorbets, because one doesn't have to add as much, which means they aren't overly sweet. My preferred version is an erythritol + stevia blend called Natvia, because I don't have to go to a specialty shop for it, I can get it at the supermarket, yay.

[@shenyanigans]

i just bought a ninja creami since it was on sale for black friday; i made the base today and tasted it-it's MASSIVELY good. i used a sugar substitute (gf cant have a lot of sugar--cherry syrup is ok but a lot of sugar would be too much) and it tastes super delicious. thank you for a great recipe!! i'm so hyped to put it into my creami as soon as it's frozen!!!

[@wingnutbert9685]

If I may ask, what sugar sub did you us? I eat Keto, so sugar is a no-no. But I love ice cream!

[@kerravonsen2810]

@@wingnutbert9685 I don't know what @KinkyKittyKatx used, but I highly recommend erithritol or xylitol as sugar-substitutes for ice-cream making. Unlike aspartame or sucralose (Splenda) they, like sugar, contribute not only sweetness, but they lower the freezing temperature of the mixture, which helps give it a creamier texture (smaller ice crystals). Note that "eryithritol" and "xylitol" are the chemical names; the actual product names are going to vary hugely depending on where you are.

[@wingnutbert9685]

@@kerravonsen2810 Thanks! Yes, familiar with both (Keto 5-6 years now). Dislike Xylitol. Erithritol is OK. Depends on what it's in I find. Sometimes it gives me this weird after taste. Not right away, but about a half to a hour later. Also depends on brand as well. Monk fruit/ Erith. blend is better. And Stevia I don't mind. I just asked, as always interested in what others are liking. And have to be careful as some brands are calling themselves "Stevia...." and they are mostly Erith. or even worse, Maltitol. For Ice Cream I use Erith. and Stevia. And I found adding in some Vodka helped prevent it getting too hard and icy. But haven't played enough to really dial it in. Definitely gonna be trying some coffee ice cream though! :)

[@kerravonsen2810]

@@wingnutbert9685 Fair enough about Xylitol, it can give some people indigestion. Aftertaste? I've noticed a sort of menthol-y aftertaste sometimes, but not with ice cream, maybe the other flavours mask it. And yes, alcohol is the most effective ingredient for making ice cream more creamy and less icy. The four things I know which lower the freezing temperature of the ice-cream base are (most to least effective): alcohol, fat, sugar-alcohols, and sugar. My Christmas Pudding Ice Cream recipe uses brandy and honey in it. Yeah, things with Stevia in them, because Stevia is so extremely sweet, they have to have something to give it bulk, which is often maltodextrin, but sometimes erithritol, depending on the brand. Always pays to read the ingredients list!

[@heatherrj9980]

Allulose works really well in ice cream! I've been using it exclusively in my ice cream maker.

On the fat, I've found that cocoa or coconut butter can crystallize when frozen and get kinda spikey. I'd consider a mild almond oil. Unless you can go dairy, which is even smoother.

[@annakissed3226]

What about animal fats like chicken or possibly duck fat..

[@ReaperUnreal]

@@annakissed3226 Duck fat ice cream, yeah that'll be a trend soon.

[@mikele7982]

@@annakissed3226 for ice cream? Nope 😂. The taste of animal fat is kinda wild and not suitable for a cold treat

@@annakissed3226 Duck fat might work for a more savory concoction, such as butternut gelato or some such?

[@Chungy96]

May be a dumb question, but when you say dairy here, do you simply mean butter...?

[@jpkatz1435]

J.H. been learning from/with you 2+/- years, NEVER have i seen you SO (subtly) HAPPY.

[@michaelforshaw7140]

‘A good splash’??!!!! I’m shocked James, how much is that in grams? 😜 Also I saw this machine last year and nearly bought one, now I actually have to! So thanks.

[@notme123123]

I’ve also been eyeing the ninja.

[@jefftitterington7600]

See his vegetable stock, "how much is a carrot???" Best - ever response to a "celebrity chef."

[@MeiinUK]

@@jefftitterington7600 : Currently ? Currently, it's like 2p... I think.

[@jefftitterington7600]

@@MeiinUK ba-da boom!

[@Monke80s]

The whole topic in and of itself is quite interesting. I've only ever seen ice creams with some sort of dairy or liquid rich in proteins and fats like dairy or fruit sorbets. On another note, I'm really amazed at how well that machine can mix a solid block of ice into something that looks so smooth. When that spoon ran on top of the ice cream, it was just mesmerizing to see it scoop off so effortlessly and look so smooth at the same time

[@katharina1788]

I was looking into coffee ice cream recipes for weeks!!! The store bought ones are with too much milk AND too much sugar. I want the coffee taste! You can imagine my loud shout of joy when I just saw the title of the newest video of James. 😁 Boy, this sounds delicious! 😍 And I would love that machine. But no more space for additional gadgets in my kitchen. 😅 Can someone serve me an Affogato with this ice-cream please!!! 😋❤️

[@hookedonwood5830]

So you also need a bigger kitchen now.. 🙂

[@katharina1788]

@@hookedonwood5830 Seems like it! 😂 First my new coffee equipment, then a good blender, a juicer and an airfryer. 😄 I actually moved recently and have a brand new kitchen and finally more space. But now I started brewing Kombucha and making yogurt. Indeed a bigger kitchen would be needed. Or less homemade deliciousness. 🙈😉😅 But I would never get rid of my beloved Niche Zero! And darn it, this ice-cream maker is tempting. 🤣

[@AdmitthatijustdiditX]

I'm so glad I clicked, I was hesitant because I figured it was going to be dairy based and then be disappointed I can't make it, but YAYY!!!

[@TheWhiteDragon3]

If y'all don't mind an armchair expert coming along: If you already have a stand mixer, you can get a reasonably cheap ice cream churning attachment which usually takes the form of a thick bowl that is stored in the freezer and a special mixer that keeps the ice cream/sorbet base agitated and scrapes the frozen layer off the super-chilled bowl. A way to ensure creamy ice cream/sorbet is to make sure the ice crystals are tiny. The Ninja Creami works by physically breaking the crystals, but ice cream churners and even no churn recipes will need to use chemical methods. It's not too difficult though, just replace the regular sugar with an invert sugar (the three most common invert sugars are honey, golden syrup, and sweetened condensed milk) and add a splash of alcohol of some variety. While you could add a little neutral spirit, you could also add a flavored alcohol like vanilla extract, coffee liqueur, or creme de cacao. If you have any religious or personal disinclination to using alcohol, the invert sugar alone should be fine.

[@MeiinUK]

You ever tried to put some cold coffee, or any flavoured drinks and fridge it to around say 5C or so... And then separately freeze some ice to be around under -10C... and then when serving, shave some of the crystals onto the top and watch it freeze the entire drink. It's best to do this if you have one of those specialist chef's table, to do in real time, cos it can't travel across a restaurant. You put in a seed crystal and then it will convert the entire drink. For complexity, you could use the cube to be from one flavour, and the outside drink to be a different one. "Flavour within a flavour" is something which you play around with sensory dining. Scientifically speaking, what your mind is thinking is that, it can detect the difference in tastes... components within a component.. so therefore you assume that it is "depth". Good Derren Brown bamboozle, right ? ;)

[@ximono]

I'm intrigued! Is there a good video on this that you can recommend?

[@TheWhiteDragon3]

@@ximono If you've never heard of them, there's a fantastic cooking channel on KZbin called Glen and Friends run by an elderly Canadian cook and cinematographer. He came up with some fantastic no churn ice cream recipes that use these chemical methods to remain creamy and smooth just by sticking it in the freezer. To make a long story short, an ice cream base that's been whipped and sweetened with sweetened condensed milk and flavored with a liqueur can be placed directly in the freezer and will freeze with such small ice crystals that you wouldn't be able to tell the difference between it and a churned ice cream. I still churn anyways because I have an ice cream churner stand mixer attachment, and it's convenient for me.

[@ximono]

@@TheWhiteDragon3 Thanks! I have to check out his channel. Adding liquor to ice cream is an acceptable tradeoff for smooth consistency :) Especially as I've started making my own liquors, and plan to experiment with home-grown herbs.

[@becauseimafan]

@@TheWhiteDragon3 Thanks, I'm gonna check that out now!

[@sapphoculloden5215]

Oh ... excellent! I'd opened this to watch later without paying much attention - coffee ice cream got my attention. Finding it's a Creami recipe is excellent!

[@robholder758]

Love the un-pretension of adding coffee-type flavours to a coffee flavoured thing. Thanks James for helping us weird coffee people get toward the flavours we love, without the irrational desire for authenticity that might lead us to _only_ use brewed coffee as the flavourant. There's great maturity to be learned here I reckon. If it tastes good, it tastes good!!

[@andrewzach1921]

This and a cup of coffee really helped to start off the day. Thank you James.

[@tacodias]

Last week I saw a video on the Pacojet vs the Ninja! Today we get this…. James mind skills confirmed!

[@rafaelpoggigarcia]

Great great video, definitely something to try. Thanks James!!! Just something to add, the method a Pacojet uses not only changes texture compared with traditional ice cream makers, much more creamy and smooth, it also enhance flavors because it does not incorporate crystallized micro bubbles of air.

[@RevocerGM]

I've been wanting to find more ways to use brewed coffee waste (clean waste from training people etc) and this seems a good option. I made coffee syrup initially, which also worked.

[@superpigvietnam]

This is a lovely recipe. Thanks for sharing

[@davekeller4488]

I’m a big fan of liquid nitrogen ice cream, and I know it can produce the smoothest ice cream I’ve ever tasted (something about freezing quickly so ice crystals don’t form) @James, I think you need to experiment with this recipe but use liquid nitrogen to freeze it. Just because :)

[@jacobforsman9256]

This is soooooo good! I have an barista max espresso machine and a ninja creami at home. I can confirm that James is a genius!

[@Trixtah]

Rather than the cocoa butter + cocoa powder + fruity syrup, I would experiment with tossing in a few squares of a fancy 70%+ dark chocolate with berry fruit or plum in it.

[@funkymonk4688]

Man I want one if these units so bad!! Glad you did this video with one. Gives me a way to try to convince my wife to get one

[@caspargregersjensen7372]

"I've wanted a Pacojet for, like, a decade" - Yes. a thousand times yes

[@annakissed3226]

Its great that Ninja noticed it was out of Patent!!

[@e21big]

I often made coffee with a chunk of chocolate melted into the cup and a cacao powder without any milk, - or even added sugar. It taste surprisingly coffee with just a note of chocolate and the body that the cacao powder added. I imagined that's probably also how this ice cream went (I would rather use butter though instead of just a solid cacao butter)

[@asif_md]

"It's not going to taste salty, it's just going to be delicious"

[@newrevivalist]

Curious why you quote this? I seem to be the only one to actually make this and it was disgustingly salty. Either James has lost his tales buds and is faking it or…what?

[@kerravonsen2810]

@@newrevivalist I've found that if one normally doesn't have a lot of salt in one's food, one notices its presence a lot more. I can't stand salted caramel for that reason.

[@asif_md]

@@newrevivalist Noo I didn't make it, I think I just found the James' delivery particularly great on this line

[@Vultite]

I own one, it's loud but well worth the money because you can make any non traditional base into something with great texture and taste.

[@davidallen5003]

I believe it's time for another affogato episode. Coffee on coffee ice cream epic! Cheers, looks delicious!

[@jonwesick2844]

Shirley Corriher says fat and sugar keep large ice crystals from forming in ice cream in her marvelous book "Cookwise." I've sometimes used alcohol to cut down on fat and sugar. Also, I've made sorbets by substituting olive oil (and even mayonnaise) for cream.

[@kerravonsen2810]

Yes, fat and sugar and alcohol all lower the freezing temperature of the mixture, which thus discourages it from turning into a big block of ice. Another ingredient in that class is sugar-alcohols, such as erithritol, xylitol or maltitol. They are normally used as sugar substitutes; I've found that they are more effective than sugar in lowering the freezing temperature of the mixture. You've probably already discovered that alcohol is the most effective of the lot.

[@hani1615]

This feels like the beginning of.a strange "cooking with Hoffman" series of events.

[@KristofferEngstrom]

I use to make regular ice cream (cream, milk, sugar and glucose syrup) in a Nemox machine. I have found it silly delicius to have a few shots of espresso and some dark rum and little salt in it. I guess cognac would be veeeery nice aswell. I must try your recipe.

[@mst3kanita]

Does anybody remember the Starbucks ice cream from the mid 90s? That stuff was heavenly.

[@Thecodexnoir]

I’m a Chef, I friggin love this channel so much. What a SWEET little machine! I agree about the name (but I also understand due to their targeted audience) I gotta get one!! So many possibilities 👀 *To easily fix the bitter aftertaste issue, Use cold brewed coffee instead. When it’s hot brewed the fats denature & taste bitter after cooling, also, you’ll retain much more flavor in the end this way. thickeners are nice but alcohol is also nice in ice cream, usually the alcohol in Vanilla Extract is enough but you have to be generous with your vanilla, as you should in my opinion when making ice cream 🖤 You could also use Cane Sugar instead of gross bone char infused white sugar 👍

[@TheHallberger]

“but remember lots of kids drop their ice cream, and I hope you have a nice day” -Hames Joffmann 2022

[@gaiaiulia]

Yes! ☘️🇮🇪☘️

[@derekpugh5457]

1.37 million subscribers…congratulations, with high quality videos like this I see why, great content as always, keep up the good work

[@jdawinslow]

Does blending coffee at high speed not do something to the flavour? As in I know extra virgin olive oil can develop off flavours if you blend it and I wonder if something similar might happen to coffee?

[@dtonpbac]

Great to see that you are being active on KZbin again..! Hope to see your videos more often

[@xav645]

Fascinating. I’d be curious to see if there are discernible differences when making the recipe with premium coffee vs grocery store coffee … How much leniency does the freezing and churning process provide?

[@StephanieS13]

I was also thinking this and would love to hear about the comparison

[@ahikernamedgq]

That was amazing! A: thank you for introducing me to the Ninja Creami (agreed: terrible name). B: Thanks for all your great content. I especially enjoyed your face when tasting the second version of the coffee ice cream you made. Cheers!

[@styledliving]

probably better than ninja cream 👀👀💦💦💦💦

[@womanofacertainage5892]

I don't mind dairy-heavy Häagen-Dazs Coffee ice cream. Actually "don't mind" is a substantial understatement. It's been the only ice cream I'll eat since around 1988. It's that good and yes, I'm that old. ;)

[@VaronPlateando]

… I’d anticipate 1..2 tears of joy brought to face in actually tasting that very creation… well, see where inspiration will lead me.

[@123mrflibble]

Would love to see you and Adam Ragusea work on a project together. He actually just released a video the other day that mentions how our sense of taste is dulled at ice cream temperatures

[@liamhodgson]

If I ever win the lottery I will attempt to sponsor a James, Adam Ragusea, and NileRed supercollab

[@walterw2]

if james could just get adam to stop using that blade grinder for coffee we could call it a win

[@DauvitAlexander]

Thanks for this. I got one of these ice-cream makers for Christmas and have gone off into a world of strange and wonderful ice-creams (tonka bean, for example!). I had about 0.5l of coffee kombucha which had gone very sour and decided to try this, substituting date syrup for the cherry - the kombucha already having a complex sourness - and xanthan for the locust bean. It is utterly delicious. I would never have thought to try this without seeing the video (or if I had, it would have been a less-interesting coffee kombucha sorbet).

[@andrewwdouglas]

Thickener hack, use non-dairy coffee creamer. It's cheap and widely available.

[@FincaElCasquillo]

No no … please don’t. You lose the value of wholesome food. It’s is highly processed and chemicals. 😌

[@Rebster]

@@FincaElCasquillo everything is chemicals and highly processed does not necessarily mean bad

[@andrewwdouglas]

@@Rebster That's why it works

[@-MacCat-]

It sounds wonderful. I might try it if the weather dow.n in here in the southern Oz ever gets above 15degC.. Thanks for the review James

[@kyle-silver]

It just hit me: is this vegan? Coffee, sugar, cocoa butter as the fat… I think without even trying you made a delicious plant-based ice cream

[@seifenspender]

Isn't this what "dairy-free" basically means?

[@pablohuarina2928]

@@seifenspender Dairy free ≠ Vegan

[@___echo___]

@@pablohuarina2928 but in the case of ice cream I guess it would Hardly any ice cream uses eggs so..

[@seifenspender]

@@___echo___ Wait now I'm confused... Eggs count as dairy, as in animal produce, right? Edit: Googled it, English is not my first language and my language does not have a corresponding word for "dairy". That's where the confusion stems from. So yeah, this should be vegan.

[@kyle-silver]

There are a lot of easy ways for recipes to accidentally become non-vegan. For example, the gums might be derived from animal products

[@pipapo3030]

Thank you soo much for making it vegan 💞

[@Snarea51]

This looks WAY too good… legit couldn’t help myself. Bought all the ingredients and one of those Ninja machines (conveniently on sale this week!). Stoked to try it!! 😍

[@Snarea51]

Oh my GAWD. As advertised, this is straight up incredible tasting. It rivals the best gelato I've had in my life. The texture is unreal!

[@joshvire3454]

Can we just talk about how funny James is in this one? “…I don’t know your life”, “that’s a treat for you!”, “…reverse affogato. Steam a little milk. Pour it over a scoop of this. It’s a nice time” lol.

[@KeithOlson]

I remember picking up a hand-crank version of this about twenty years ago. For something that was made of mostly plastic, it was *VERY* sturdy and could turn the hardest ice creams into soft serve with ease.

[@jaysmoreymusic]

My favorite coffee channel + my favorite new kitchen gadget. This just made my day.