The Ninja Creami: https://www.ninjakitchen.com/ice-crea...
The Ninja Creami* (affiliate link): https://geni.us/NinjaCreami
@Chris Young's video on the Ninja Creami: https://youtu.be/HCJsaPefl1c
The @ChefSteps recipe that inspired my version: https://www.chefsteps.com/activities/...
My guide to a V60 recipe: https://youtu.be/AI4ynXzkSQo
My coffee ice cream recipe:
1g lambda carrageenan (can be swapped for another thickener of your choice)
1g locust bean gum
100g filtered water
400g of brewed coffee (at 70g/L) or 400g of cold brew instead, if preferred
30g cocoa butter
2g cocoa powder
10g cherry syrup (could be substituted for another fruit syrup of your choice, depending on the coffee...)
• Mix together the dry ingredients: sugar, salt, lambda carrageenan, and locust bean gum.
• Combine these with 100mls of water in a saucepan and bring to a boil to dissolve. Simmer and whisk for 3 minutes, then remove from the heat.
• Brew 500g of coffee using a paper filter (400g for the recipe, the remaining as a treat for you).
• Into a blender, combine the gelled syrup (your initial 4 dry ingredients dissolved into water) with a good splash† of your coffee, 30g cocoa butter, 2g of cocoa powder, and 10g of cherry syrup.
• Blend for less than minute to combine, then add the rest of your coffee and blend until completely mixed.
• Chill the mixture in an ice bath until cool. Then it’s either ready to be churned with a traditional ice cream machine or transferred into your freezer if you’re using the Ninja Creami. For the Ninja, it’ll be ready to turn into ice cream after being in the freezer for 24 hours. Enjoy!
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.