Classic Creamiccino

Steps

1. Stir 40 g caster or granulated sugar45 ml caster or granulated sugar3 tbsp granulated sugar60 g caster or granulated sugar70 ml caster or granulated sugar¼ cup + 1 tbsp granulated sugar into 210 ml strong cold brew or cooled espresso210 ml strong cold brew or cooled espresso¾ cup + 2 tbsp cold brew coffee or cooled espresso315 ml strong cold brew or cooled espresso320 ml strong cold brew or cooled espresso1⅓ cups cold brew coffee or cooled espresso for about 1 minute, until it dissolves.
2. Stir in 120 ml whole milk120 ml whole milk½ cup whole milk180 ml whole milk180 ml whole milk¾ cup whole milk and ½ tsp vanilla extract or paste½ tsp vanilla extract or paste½ tsp vanilla extract¾ tsp vanilla extract or paste¾ tsp vanilla extract or paste¾ tsp vanilla extract.
3. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
4. Dig a hole about 4 cm1½ in wide down to the bottom of the frozen tubpint. Pour in 90 ml whole milk90 ml whole milk¼ cup + 2 tbsp whole milk135 ml whole milk140 ml whole milk½ cup + 1 tbsp whole milk, then lock it into the machine and run Creamiccino.

To serve: Pour into a tall glass and top with whipped cream.