Caffe Latte Ice Cream

…it’s worth the wait…

day 1:

steeping coffee beans and vanilla bean in whole milk and heavy cream overnight

day 2:

making the custard base and cooling overnight

Don’t bypass this opportunity to taste the custard (from the end of your finger, just used to test doneness on the back of the wooden spoon-careful – it’s hot!); it’s delicious! Imagine a thick, warm cup of coffee, splashed with a touch of Kahlua, and sweetened with vanilla bean infused cream.

day 3:

Freeze ice cream!


Caffe Latte Ice Cream

(recipe adapted from Brave Tart)


  • 8 fl oz whole milk
  • 14 fl oz heavy cream
  • 3 oz coffee beans (I used McCarter’s Medium Roast)
  • 1 vanilla bean, cut in half (seeds scraped and saved to be added later)
  • 5 oz egg yolks (about 8-10 medium egg yolks)
  • 7 oz granulated sugar
  • 3/4 t salt
  • 2 fl. oz coffee liquor (optional; I used Kahlua)


  1. Combine milk, cream, coffee beans, and scraped vanilla bean into pan; heat to simmer
  2. Remove from heat, cover, and cool to room temperature; refrigerate overnight
  3. Remove mixture from refrigerator and reheat to simmer; strain into bowl discarding coffee beans and vanilla bean
  4. In a separate bowl, mix egg yolks, sugar, salt, and Kahlua
  5. Slowly add warm milk/cream mixture (whisking constantly) to the egg/sugar mixture, then return custard base to the pan.
  6. Cook, stirring often, until the Caffe Latte ice cream base thickens.  Heat to approximately 170-180 degrees F. At this point, the custard should coat the back of a wooden spoon and leave a trail when you draw your finger along the back of the spoon.
  7. Remove pan from heat and strain mixture into bowl.
  8. Stir in reserved seeds from vanilla bean
  9. Cool in ice bath, then refrigerate overnight
  10. Freeze per your ice cream freezer instructions
  11. Drizzle with chocolate sauce if desired

(iPhone photos)

ice cream

February…..there will be hearts in my posts…just because….
(pictured above – ice cream base cooling)
The basic ice cream recipe I used was adapted from Williams-Sonoma “Ice Cream.”

vanilla beans are one of my favorite kitchen ingredients

Combine in heavy saucepan and heat about 5 minutes, until bubbles form around the edge of the pan:
1 1/2 c whole milk
1 c heavy cream
1 vanilla bean, split (you can use vanilla flavoring if you don’t have beans)

In a bowl, whisk to combine
6 large egg yolks
1/2 c + 2T granulated sugar
1/2 c heavy cream

Slowly add the warm milk to the egg yolk mixture, then return all to saucepan.
Cook over medium heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon; (I cooked mine to about 185 degrees) don’t let the mixture boil
Strain the mixture into a bowl and cool in an ice bath.
Cover with plastic warp and refrigerate overnight.
Freeze in an ice cream maker.

After freezing, I added a few crumbled pink French Macaron shells from here.  And, I added a few bourbon soaked pecans left over from here.

bourbon pecan, pink macaron swirl through the center of the ice cream

look closely…

Perhaps you have bits and pieces of something lurking in your freezer that would be delicious in the middle of a quart of home made ice cream.
frosty from the freezer
dreamy flavors

smooth and creamy ice cream

Vanilla Ice Cream from Michael Ruhlman’s “Ratio” page 213.
This ice cream is delicious, and oh… so… creamy.
To quote the author, “…the alcohol contributes to the softness and texture of the ice cream.”

The recipe suggested Maker’s Mark bourbon. I used 4 T. brandy. It did smell strong and I was afraid I had intoxicated/ruined my ice cream. But, tastes are muted when frozen, and the brandy mellowed after frozen.