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Cafe Latte Ice Cream
Posted By Nicole On April 27, 2012 @ 12:27 pm In Frozen Desserts,Recipes | 10 Comments
I am a huge lover of coffee, so it should be no surprise that I am also a huge fan of coffee ice creams. Coffee ice creams can deliver the flavor of a good cup of coffee in a cold, refreshing package that is perfect for hot summer afternoons, and the are the perfect base for delicious affogatos. I’ve had both dark espresso flavored ice creams and very mildly flavored coffee ice creams. This Cafe Latte Ice Cream falls right in the middle and will satisfy a craving both for coffee and for a frozen treat.
The ice cream has a good coffee flavor and a very creamy base that balances it, and you taste both elements clearly in every bite. It gives you the same flavor effect that you get from a cafe latte – hence the name of the ice cream. Of course, a plain latte isn’t going to be sweetened and this ice cream has some sugar added to ensure that it keeps a creamy texture and still tastes like dessert. Whole milk and heavy cream give this ice cream a rich, but easy to make, base. You can use a lower fat milk in place of the whole milk and still get good results, but just keep in mind that the ice cream may be a touch less creamy if you do.
I used Starbucks Via when preparing this recipe, as it is easy to use and really concentrates a good coffee flavor. Instant espresso powder will also work well and is easy to incorporate. If you don’t have either of these ingredients, you can infuse the cream with 1/4 cup of ground coffee or espresso beans by combining the cream and coffee, bringing it to a boil and letting it sit with the beans for 4-5 minutes. Strain out the coffee beans and continue with the recipe. It adds an extra step to the recipe, but definitely gives it a good flavor.
Cafe Latte Ice Cream
1 1/2 cups whole milk
1 1/2 cups heavy cream
3/4 cup sugar
1 tbsp instant coffee/espresso powder*
1 1/2 tsp vanilla extract
Combine milk, cream and sugar in a large saucepan. Bring to a simmer, stirring regularly to make sure that all of the sugar has been dissolved. Stir in instant coffee (Via) until it has completely dissolved. Remove from heat and stir in vanilla extract.
Cover mixture and allow to cool to room temperature, then refrigerate until cold.
Freeze ice cream in an ice cream maker as directed by the manufacturer.
Makes about 1 1/2 quarts.
*Note: Instant espresso powder is convenient, but
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