Coffee Frozen Yoghurt
By Joe
Source: America's Test Kitchen.
A smooth, creamy frozen yoghurt infused with the rich flavour of instant espresso. Serve straight from the ice-cream maker for soft-serve indulgence, or freeze for a firmer treat.
Always check the labels of the products you use.
Method
- 1
Drain. Drain the 490 g yoghurt in a fine sieve over a jug in the fridge for 1-2 h until 120 ml liquid has run off; discard it.
- 2
Bloom. Sprinkle the 2 tsp gelatine over 60 ml milk, stand for 10 min stirring often.
- 3
Warm. Heat 355 ml milk with 200 g caster sugar and 6-7 tsp instant espresso powder, stirring until dissolved.
- 4
Combine. Off the heat, whisk in the bloomed gelatine until dissolved, then cool to room temperature.
- 5
Mix. Stir the cooled mixture into the drained yoghurt with 1 tsp vanilla.
- 6
Chill. Chill to 4 °C or below.
- 7
Churn. Churn in the ice-cream maker until frozen, then serve soft or freeze in a sealed container for up to 2 days.
Storage
Store in a sealed freezer container for up to 2 days; beyond that it becomes icy.
EU nutrition claims
- Low salt: 0.21 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 68 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Caffeine · Free sugars
- Per serving: about 26 mg caffeine (serving: 1 of 8 servings). Source: 6.5 g instant coffee/espresso powder × USDA FDC SR Legacy #171893 (instant coffee powder, 3142 mg/100 g); divided by 8 servings.
- Scaling: making more servings does not change the caffeine in each serving; what counts is how many servings you drink in a day. 1 serving: 26 mg · 2 servings: 52 mg · 3 servings: 78 mg · 4 servings: 104 mg.
- General guideline: EFSA Scientific Opinion on the safety of caffeine (2015): for healthy adults, up to 200 mg in a single dose and up to 400 mg per day do not raise safety concerns. 1 serving = 7 % of 400 mg. EFSA
25 g per serving
50 % of the 50 g daily maximum · 100 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- ice-cream maker
- fine sieve
- jug
- small bowl
- small saucepan
- lidded freezer container
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 165 kcal |
| Protein | 4.9 g |
| Carbohydrate | 31.5 g |
| of which sugars | 31 g |
| of which free sugars | 25 g |
| Fat | 2.5 g |
| of which saturates | 1.5 g |
| Fibre | 0 g |
| Salt | 0.14 g |
Protein per 100 kcal
3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
