…it’s worth the wait…
steeping coffee beans and vanilla bean in whole milk and heavy cream overnight
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.
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)
- Combine milk, cream, coffee beans, and scraped vanilla bean into pan; heat to simmer
- Remove from heat, cover, and cool to room temperature; refrigerate overnight
- Remove mixture from refrigerator and reheat to simmer; strain into bowl discarding coffee beans and vanilla bean
- In a separate bowl, mix egg yolks, sugar, salt, and Kahlua
- Slowly add warm milk/cream mixture (whisking constantly) to the egg/sugar mixture, then return custard base to the pan.
- 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.
- Remove pan from heat and strain mixture into bowl.
- Stir in reserved seeds from vanilla bean
- Cool in ice bath, then refrigerate overnight
- Freeze per your ice cream freezer instructions
- Drizzle with chocolate sauce if desired