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)

brew a cup of coffee

cappuccino and chocolate covered espresso beans

Who does not feel ahhhh……

When they smell a cup of freshly brewed coffee.

I did not grow up in a coffee-drinking home; however, my grandparents daily stirred instant coffee into boiling water. As a child, the coffee smelled bitter and I had no interest in tasting.

Many years later, I learned to appreciate coffee enhanced chocolate brownies (thanks to the Barefoot Contessa), a small cup of espresso with a chocolate croissant (thanks to CIA in Hyde Park, NY), and a Starbucks creation (thanks to My Friend A).

Inspired by my coffee-loving sister-in-law, V, today I ground coffee beans!


Visiting Niece A in St Louis, we strolled through her neighborhood market – Soulard Farmers Market (visit this market if you are in the area!!!). Our first stop was the Soulard Spice Shop, a local business since 1914.  As I walked through the coffee section (buying beans for Brother R) and absorbed the aromas, I knew I had to try brewing the coffee.

The baker in me wants to measure everything!

coffee beans



  • 15 grams Chocolate Fudge coffee beans from Soulard Spice Shop, Soulard Farmers Market, St Louis, MO, freshly ground; medium grind
  • 200 grams of 200 degree F water, not allowed to boil
  • 1/3 cup of 2% milk, heated and frothed
  • 1/8 teaspoon cacao nibs, optional (as they sink to the bottom of the cup, they will flavor the drink)
  • sprinkle of cocoa, optional
  • 3 chocolate covered espresso beans (surely you don’t want these to be optional!)


  1. Moisten paper filter and fit inside top of 2-cup drip coffee pot
  2. Heat water to almost boiling
  3. Add ground coffee to moist filter
  4. Pour 50 grams water over coffee grounds and allow to bloom for one minute
  5. Pour remaining 150 grams of water over grounds and allow to steep for about a minute
  6. ENJOY!
  7. Or…….
  8. Heat 1/3 cup 2% milk and froth with Nespresso Aeroccino machine,  whisk or hand held mixer.
  9. Pour hot milk into freshly brewed coffee
  10. Sprinkle with cacao nibs
  11. Dust with cocoa
  12. Serve with chocolate covered espresso beans on the side

It all seems rather simple, and actually it is.  But, I had a few ‘trial and error’ moments

moisten the filter:

drip coffee

coffee beans

Conical burr coffee grinder

water at 200 degrees fahrenheit

medium grind

coffee grinder

freshly ground coffee beans

ground coffee beans bloom ground coffee one minute

bloom coffee grounds

add remainder of water

drip coffee


(Leave the coffee grounds sitting on the counter for a while; the aroma will drift through your kitchen!)

fresh cup of coffee

cappuccino & cacao nibs


(iPhone 4 photos)