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Molecular Gastronomy Coffee Ice Cream

Molecular Gastronomy Coffee Ice Cream

Tired of traditional gelato? Try this coffee ice cream recipe that uses liquid nitrogen to freeze an unforgettable dessert

30 March, 2012
Average: 4.5 (6 votes)


Season & Occasion

serves for


total time

0 HR 40 MIN


500 ml
Egg yolks
5 each
10 ml
Glucose syrup
50 g
100 g
Whipped cream
250 ml, freshly whipped
Liquid nitrogen
As needed


Mix the egg yolks with the sugar.

Add the cocoa, the instant coffee and the glucose syrup and then mix well.

Slowly pour in 250 ml of milk while continuing to stir the mixture.

Heat up another 250 ml and add it to the mixture, beating it with a whisk.

Cool the mixture, pouring in a little liquid nitrogen (for culinary use) and continue to whisk.

Add the whipped cream, pour the mixture into a metal bowl and add a glass of liquid nitrogen, while beating with a metal whisk until the desired consistency is achieved.

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