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richard.steele
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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).
Into a blender, combine the gelled syrup (the initial 4 dry ingredients dissolved into water) with a good splash of the coffee, 30g cocoa butter, 2g of cocoa powder, and 10g of cherry syrup.
Blend for less than a minute to combine, then add the rest of the coffee and blend until completely mixed.
Chill the mixture in an ice bath until cool.
Churn the mixture in an ice cream machine or transfer into the freezer if using the Ninja Creami. For the Ninja Creami, it'll be ready to turn into ice cream after being in the freezer for 24 hours.