Recipes > Caffè Latte Ice Cream
Ultra smooth and creamy ice cream infused with roasted coffee beans.
Kimberley Slobodian
- Serves: 2 pints
- Active Time: 1 hr
- Total Time: 1 hr 30 mins
- Views: 73,677
- Success Rating: 98% (?)
Steps
Step 1: Infusing the Cream
- 500 ml heavy cream
- 500 ml whole milk
- 1 cup quality (preferably espresso) coffee beans
Method
Before you start the ice cream, make sure the bowl of your ice cream maker is completely frozen. Place an empty container to hold the finished ice cream in the freezer to chill.
Crush the coffee beans to break them up. Pour the cream, milk, and beans into a pot and bring to a gentle boil over medium heat. Stir occasionally. Once boiling, remove from the heat and set aside. Let steep/infuse for approximately 30 minutes; any longer and it will need to be refrigerated.
Strain the mixture back into a measuring cup and top up with more cream to equal 1 liter.
Step 2: Making the Crème Anglaise
- 10 large egg yolks
- 1 cup sugar
Method
Before you start the Crème Anglaise, prepare an ice bath. Pour the coffee cream into a clean pot over medium heat.
Meanwhile, in a medium bowl, whisk the egg yolks and sugar until they are thick and light in color.
Once the mixture just comes to a boil, temper the eggs by slowly pouring in the hot liquid, while constantly whisking. Whisk until there are no sugar granules left in the bowl.
Pour this mixture back into a pot over medium heat. At this point, it’s very important to stir constantly. Don’t let the mixture boil or the eggs will curdle. Keep stirring and occasionally test the consistency on the back of a wooden spoon. Once done, quickly strain into a bowl and place into the ice bath to chill. For food safety reasons, it’s very important to bring down the temperature as fast as possible. Stir and cool the mixture down until it is at least 4° degrees Celsius or 40° degrees Fahrenheit.
Step 3: Making the Ice Cream
Method
Once the mixture is cold, turn the machine on and pour the anglaise into the frozen ice cream insert. Let run for about 20-25 minutes, depending on your machine. You will see the anglaise getting thicker, as air gets incorporated.
Once ready, gently scoop out the ice cream into the frozen bowl from the freezer. Make sure to use a soft spatula to scrape out the ice cream or you will scratch the container. Cover the ice cream with plastic wrap and a lid and freeze until hardened. Scoop into bowls and enjoy.
Chef's Notes
- by Kimberley Slobodian
- •
- October 25, 2007
This recipe makes 2 pints. If you have a smaller ice cream machine, you can either cut this recipe in half or churn it in two batches. Just remember to fully freeze the canister between batches.
Once the anglaise has cooled over the ice bath, it can be stored up to 3 days in the refrigerator until you are ready to churn.
If you’re not comfortable with the wooden spoon test, cook the anglaise to exactly 82° degrees Celsius (180° degrees Fahrenheit).
During the last few minutes of churning, you can add more texture and flavor with tiny pieces of chocolate or nuts.
For food safety reasons, melted ice cream should never be re-frozen.
41 Comments
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Just like to ask, is it possible to still make the ice-cream without an ice cream maker?? -
Rouxbe Staff
You can't make ice cream without an electric ice cream maker or old-fashioned manual machine. The hand-crank manual machines are usually more expensive and require lots of ice and rock salt for success. As you begin to freeze the ice cream base, it is vital to incorporate air at the same time. Churning gives ice cream its fluffy texture and smooth mouth feel. Without churning, you'll wind up with a solid, dense mass with poor texture. -
Could you use 2-3 shots of thick guppy esprsso instead of the crushed bean infusing method. secondly I am looking at buying an ice cream maker I could not identify the model that you use but it looks compact and solid ...can you tell me the make?
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Rouxbe Staff
Be careful on how much "guppy" espresso you use. The amount of water in it can affect the final texture of the ice cream, and may give it a more crystal-like texture (rather than creamy). For a richer and creamier texture, the infusing the cream with espresso beans are the way to go, since no water is altering the formula. In the video, we used a 2-quart (model:ICE-30BC) from Cuisinart: http://www.cuisinart.com/catalog/category.php?cat_id=10, however, the ICE-20 works just fine. I personally own one of these and quite like it.
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Is It PoSsIbLe ThAt YoU cAn RePlAcE tHe CoFfEe BeAnS fOr VaNiLla IcE cReAm?
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Rouxbe Staff
Yes, it's easy to make vanilla ice cream from this recipe. The best way to get great vanilla flavor is to replace the coffee beans with one whole, fresh vanilla bean. Split the bean in half lengthwise and scrape out the seeds. Put everything in the pot and go through the same process to infuse the vanilla bean into the milk and cream. You'll wind up with gorgeous specks of vanilla throughout the ice cream. If you don't have a fresh vanilla bean, simply stir in 2-3 teaspoons of pure vanilla extract into the anglaise while it's cooling in the ice bath. Have fun!
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Where do you get those ice cream containers you use in the video to freeze the ice cream after you take it out of the ice cream machine.
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Rouxbe Staff
Hi Jackie, Small stainless-steel inserts can be found at restaurant supply stores and most of these stores will sell to the general public. Larger, longer inserts are often referred to as 'hotel pans'. These pans are used in professional kitchens and are quite handy. You may have spotted them being used in buffets and salad bars.
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I'm thinking of buying an ice cream maker but I always wondered is it worth it ? I mean will I get the same results that I get from the supermarket premium brands like Hagendazs for example ? -
I suppose this is more of a decision that you have to make for yourself...but for me, I believe that it is worth it. There is something extremely satisfying (and delicious) about making your own ice cream. Also, I like Kimberley's version of coffee ice cream way more than any "store bought" ice cream. There are many brands and sizes of machines and you don't have to have a big fancy one to do the job right! -
Just as with anything, there are no guarantees, but it is certainly possible to get results with a home ice cream maker that are as good or better than the commercially available varieties, although it may not happen with your first try. But, I can think of few things that are more pleasant at which to practice. :) -
I have to agree with the above posts. The results I've achieved with my ice cream maker at home are better than anything I could buy in a store. And you can make it for fairly cheap when considering the cost of quality supermarket ice cream. My first attempt was at vanilla ice cream and it was fantastic. The second flavor I made was a caramel swirl. I made the Rich Caramel Sauce from this site and cooled it. I poured some of it into the ice cream maker during the final minute of churning and before freezing. It turned out quite nice. Regarding the fat content of the cream you use, you suggested equal parts whole milk (3.25% Milk Fat) and heavy cream (35% MF). I used solely table cream (18% MF) the first few times with excellent results. I notice that the average of 3.25 and 35 is just over 19. Basically what I'm asking is, did I change the recipe much by using "table cream", or is a cream with ~19% MF what we're aiming for? -
Regardless of what you replied here I actually bought an ice cream machine and now I know it's worth it. I'm now very comfortable with ice cream making that I started making my own recipes, but the one that I really like is the dark caramel salted butter ice cream with roasted pecan caramel pieces.
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Rouxbe Staff
Many ice cream recipes use cream, whole milk, half and half or a combination of any of these. It just depends on how rich you like the ice cream. More fat means less water in the mixture which ultimately means a less "ice-crystally" texture once frozen. For the most luxurious and smooth results, make sure your mixture is high in fat. Hope this helps.
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hi,if i like to make a ice without any aroma wil i follow the same process?? -
Rouxbe Staff
Hi Romeo, Absolutely, you can make this recipe without the coffee. Personally, when I make plain ice cream, I still like to add some vanilla, but that is entirely up to you. You can add 1-2 tsp of vanilla extract or, even better, split a whole vanilla bean and follow the first step on infusion. If you choose to use nothing, just skip the infusion step and bring the cream and milk just to the boil before tempering it into the eggs. Hope this helps! Happy ice cream making!
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Not everyone has access to a bunch of ice cubes unless they have a fridge with an ice dispenser or buy a big bag of ice. Since a big bag of ice would only fit in my freezer if I remove all the contents, I would suggest placing the bowl of ice cream custard or anglaise in the freezer for about 15 minutes instead. Then, transfer it to the refrigerator.
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Rouxbe Staff
It's not the best food safety practice to follow. If your freezer is small, the hot custard can increase the temperature or cause other contents to melt. If you don't have ice cubes to make a water bath, at the very least, make one with very cold water. Stir the anglaise and keep changing the water (so it remains cold) until the temperature of the anglaise is at least cool. Then transfer the anglaise to the refrigerator to chill completely before churning. Cheers!
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I made this recipe today and my husband and I very very pleased. Yum!! As long as you have time, it is rewarding! The coffee beans really gave it a rich flavor. I am wondering about the number of egg yolks though. I looked at some other ice cream recipes and they seem to mainly call for 2-4 yolks. Any reason for the high amount of yolks in this recipe? Would it be worth experimenting with fewer? Thanks!!
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Rouxbe Staff
Glad you liked it. It is one of my favorites. The yolks give the ice cream a very rich flavor and texture. You can certainly try experimenting with less yolks and see if you are happy with the texture. Cheers!
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Cool! That is the exact ice cream maker I have! Quite efficient, wouldn't you agree? Speaking of which, may I ask what brand those lovely pots and pans are? I have a similar set I bought to match yours (I LOVE them), but they're not exactly the same. Mine are Cuisinart Contour, I just have the 13-pc. Well, you guys are my idols ('speccialy you Dawn) and thanks for making just a hobby a little more for this ecstatic 13-year old kid. -Keep Cooking (but I don't think I need to say that) Riley E. Morgan -
Speaking of which, yes, the cooking equipment is mine, as in I payed for them. That's just how much I love cooking. I want to credit you with that. My bio has the whole story, but I know you guys are busy, so I won't bore you with the details. -Keep Cooking (this is just how I sign posts) Riley E. Morgan
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Riley, the pot used in this particular video was one by Calphalon. I also wanted to mention that I did read you bio and I can only say "good for you Riley" you are in inspiration. I wish I was as dedicated to cooking at 13 yrs. as you are now. Keep up the great work and you will go far and make many people happy with your cooking. Cheers!
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This is more of a general homemade ice cream question rather than one specific to your cafe latte recipe... I am thrilled with my ice cream flavour and texture after 'conversion' -- but after the 'ripening' stage in the freezer, it always seems rather dense to me. Is that because it's 'super premium' ice cream and isn't mostly air like the commercial product? Do I need to buy a PacoJet? =P I'm using a KitchenAid setup at home. I've tried following some advice I saw on chowhound which said to try conversion with half batches as most home ice cream makers just don't have the freezing power. Same result. I've tried superfreezing the bowl using the coldest setting in my freezer. Same result. I'm using the same yolk/liquid ratios you're using here. So far I've made batches of black sesame and vanilla ice cream and both are very yum (once they melt a bit). -
Rouxbe Staff
This type of ice cream, which is based on a French creme anglaise, is very rich and has a dense texture due to the egg yolks used. Many American-style ice creams are made without eggs. It is true that commercial machines can whip plenty of air into the mixture which gives the ice cream a lighter consistency. Whenever you see an ice cream that says "double or triple churned"...you are actually paying for more air. :) You can let the ice cream sit in the refrigerator for 15 minutes or so for it to soften slightly. Just be careful of re-freezing melted ice-cream, as this is not a food safe practice. Hope this helps!
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I want to replace the coffee to make chocolate icecream, for my niece, how can i do this and what kind of chocolate should i buy? thanks -
Rouxbe Staff
You could try making a ganache with 1/2 cup heavy cream and 7 ounces of quality, semi-sweet chocolate (58%) chopped very fine as shown in Step 1 of this video. Set the ganache aside while you make the anglaise. Once the anglaise is done, add it to the ganache and whisk to evenly combine. Strain the entire mixture through a fine sieve into a bowl and cool the mixture down over an ice bath. You need to make sure to continually stir and scrape the sides of the bowl when the mixture is over the ice bath so the chocolate does not harden and create little bits. These bits can make the ice cream gritty when you go to churn it. But you need to make sure the mixture is cold before you churn it. Cheers!
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Just made my first batch of vanilla ice cream using a vanilla bean and this ice cream was delicious. My husband couldn't stop raving about it. I can't wait to make another flavor tomorrow night. The instructional video and text version are so detailed and easy to follow. -
is it possible to do this with whole eggs, or at least some whole and some yolks? I am planning to make this in bulk and It would kill me to throw out forty egg whites :P -Keep cooking Riley(: -
Rouxbe Staff
This particular recipe is based on a French custard (anglaise). The fat and emulsifiers/proteins in the egg yolks hold moisture and interfere with the formulation of ice crystals, which gives the ice cream an incredible silky texture once frozen. I would be hesitant to substitute whole eggs. You can definitely try it, but you cannot expect to get the same creamy result. Pastry kitchens never ever throw out egg whites. If they can't go through them, they freeze them for use in other products. Here's a good site that lists many ways to use leftover egg whites. If you don't want to use egg yolks, you can make a Philadelphia-style ice cream. These types of ice cream do not contain any eggs. Cheers!
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I am just going to freeze them (I can do that, right?) and then brush up on my soufflé skills hahaha. I will check the website out and see what I can do with them. Perhaps I can try sponge cakes? -keep cooking Riley
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Rouxbe Staff
Yes, just freeze the amounts you'll think you'll use for the next recipe in individual containers. Thaw them fully in the refrigerator before using. Cheers!
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Do you steep in this recipe with the cover/ lid on or off? Does it matter? When steeping tea or a simple syrup , is it covered or uncovered? Thanks so much!
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Rouxbe Staff
Once the mixture comes to a simmer, remove it from the heat. Items are usually covered. The heat that is kept inside will help to extract the flavor. With tea, if you're drinking it, you'd probably make sure to cover it to keep it hot. For ice cream, if you plan to steep the liquid longer, make sure to cool it down over an ice bath before you place it in the refrigerator. Cheers!
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How do you know when the ice cream is done? Is it possible to overdo it with the churning? -
Rouxbe Staff
The amount of air that is incorporated into ice cream is known as "overrun". This is what gives the ice cream a smoother and lighter texture. Too much overrun though will make the ice cream too soft. It will not only melt very fast, but the flavor will weaken. It is best to churn ice cream just until you reach a soft-serve consistency. Higher quality ice creams will have less overrun and cheaper ice creams will have more (where the mixture will double in volume). Don't be fooled by "double-churned" ice cream in the grocery store...they are just selling you more air. Cheers!
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Hi:) I have tried this recipe and I am so happy with the result:) am about to make it again for party :) How many scoop to get from this recipe? (( standard size 8?) Thank you Tum -
Depending on the size of scoops, you should get about 8 to 16 scoops for this recipe. Cheers!
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Thank you:)
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I am following a keto diet. What kind of sugar replacement should I use for this recipe?
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Hi Sandra! I haven't tested this recipe with a keto friendly substitution but you can give it a shot. You can try stevia, monk fruit or yacon syrup but one of those would have a one to one conversion. I researched Keto ice cream recipes and there are plenty out there. If you are up for an experiment, I would 1/2 the recipe as you test out which sweetener produces the best results here. Keep us posted. Good luck, Lauren
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