Espresso Maple
Two shots, maple instead of sugar, dangerously smooth.
Run this program
ICE CREAM
then RE-SPIN if the first pass is crumbly
🧾 Ingredients
Pint size
The Creami takes two pint sizes. Switch and every quantity rescales.
Base
- 365 ml milk 3.2%
- 150 ml cooking cream 20%
- 80 g maple syrup
- 60 ml espresso, freshly pulled 2 shots, cooled
- 35 g condensed milk
- 18 g egg yolk 1 medium yolk
- 1.2 g guar gum
- 1 g salt
Scaled down from the 710 ml batch, so round awkward numbers however you like.
👩🍳 Process
- Pull the espresso first and let it cool. Hot coffee scrambles the yolk on contact.
- Heat milk, cream and condensed milk to 75 °C.
- Whisk the yolk with the maple, temper, and cook to 82 °C.
- Off the heat add the espresso, salt and guar gum, and blend 20 seconds.
- Chill completely before it goes anywhere near the pint.
- Fill to the line, freeze 24 h, ICE CREAM program, re-spin as needed.
📝 Notes
- The condensed milk is there for body, not sweetness. 35 g is the whole job.
- A darker roast survives freezing better. Light fruity roasts vanish.
- Excellent as an affogato base: one scoop, one more shot over the top.
Machine:
Fill the pint to the MAX line, freeze flat for 24 h, run ICE CREAM, then RE-SPIN with a splash of milk if the first pass comes out crumbly.