Coffee Ice Cream recipe

Coffee ice cream can be made in many different ways: with mocha coffee, with coffee powder, coffee infusion, instant coffee and coffee paste.
For my convenience I opted to use the Gelatitalia coffee paste called Caffè Extra with a dosage of 30/40 grams per liter.
Ingredients:

• 5500 grams of white base mix(the recipe is optimized for my recipe of white base, if you want it contact me privately) feel free to use yours but the recipe is optimized on my white base.
• 200 grams Gelatitalia “Caffè Extra” pasta
• 200 grams of cream to balance the pasta

Blend everything and mix or if you can bring it to 55 degrees and then mix it will release a much stronger flavour.
If the coffee is a flavor that ends in one day or a maximum of two days, you can add some coffee powder (not soluble) when the ice cream is ready to come out and you will get a 3D flavor with the unique crunchiness of the coffee powder. If the ice cream lasts more than two days, don’t add coffee powder as it will then soften and no longer be at its best!
During the extraction phase, make nice tufts and cut them down, then add some coffee beans to embellish the ice cream