If the notion of a hot ice cream blows your mind you’re not alone. This recipe takes your favorite traditional ice cream flavor and flips expectations on its head using methylcellulose and a bit of modern technique. When was the last time you served up ice cream and shouted “Get ’em while they’re hot!
Ingredients
- 250g (9oz) Heavy Cream
- 160g (5oz) Sugar
- 5g (1tsp) Vanilla Extract
- 5g (1tsp) Salt
- 300g (11oz) Milk
- 300g (7oz) Water
- 100g (2/3 cup) Dark Roast Coffee Grounds
- 25g (5tbsp) Methocel A4C
Equipment
- Superbag 100 Micron
- Ice Cream Scoop with a Squeeze Release
- Spherification Spoon
- Small Pot
- Whisk
Timing
Active Time: 20 Minutes
Total Time: 25 Hours
Yield
1 Quart
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Make Cold Brew
Place the coffee grounds in the water and allow it to sit for 25 hours.
Meanwhile dry mix together the methocel A4C, sugar, and salt.
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Blend Ice-cream Base
In a blender on medium speed mix together the heavy cream, milk, and vanilla extract.
Continue to blend while sprinkling in the dry ingredients. Blend on high for 2 minutes.
Allow the ice cream base to rest for 24 hours.
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Combine
After 24 hours, strain the cold brew through a superbag and whisk directly into the ice-cream base. Whisk until fully incorporated.
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Serve Hot Ice-cream
In a small pot bring some water to a simmer.
Fill an ice cream scoop with the ice-cream mixture. Hold the ice-cream scoop with the open side up and gently lay the ice-cream mixture into the water. This will help keep the best shape for the hot ice cream.
The mixture will gel immediately when it lands in the water.
Allow the ice-cream to gel for 1-2 minutes before removing with a spherification spoon.
Serve immediately as the hot ice-cream will melt as it cools.
Based on 9 Review(s)
18 Comments.
Why does the hot ice cream need to be removed from the hot water with a spherification spoon?
Thanks,
Hayden
So you don’t end up with a pool of water on the plate.
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Should or can I even attempt this with F50?
No, this will not work with F50
Are there coffee-free and chocolate-free hot ice cream recipes?
The hot ice cream recipe is mostly about technique. You can use the same recipe to make other types of hot ice creams as well, the ratios may have be tweaked a bit but the general technique is the same.
Hi! If left to gel all the way through, is the hot ice cream’s texture comparable to that of regular ice cream?
Awesome blog btw!
No, it’s not going to be like a regular ice cream. Hot ice cream is definitely it’s own thing.
Thanks, Janie!
Hey, I was wondering if E4M work with this?
It would not, the gel would be too soft.
When I made this it was already like pudding in the spoon. Should I use less a4c?
The amount of A4C in the recipe is correct, but if you want a thinner consistency you can try using slightly less.
Hi is it possible to make a savory version of this without the sugar? If so would the ratios need to be adjusted?
you can use this to make sweet or savory not ice creams. the ratio doesn’t need to be adjusted.
How might one serve hot ice cream in a quenelle or rocher
A method you might try would be to create your quenelle and gently lower your spoon in. Once the top side begins to set after a few seconds. You should be able to easily free the now gelled quenelle from the spoon. If the mixture is not thick enough, you can always bump up the methocel ratio slightly, by 0.5% increments until you reach your desired thickness.