Cafe Con Leche Ice Cream
Indulge in the creamy, caffeinated delight of Café Con Leche Ice Cream—a frozen treat inspired by the classic Spanish coffee beverage. This luscious dessert combines the bold richness of espresso or strongly brewed coffee with the velvety smoothness of a custard base made from whole milk, heavy cream, and egg yolks. Sweetened with just the right amount of sugar and enhanced by a touch of vanilla, this homemade coffee ice cream strikes the perfect balance between robust flavor and subtle sweetness. Each scoop is a decadent experience, perfect for coffee lovers and ice cream enthusiasts alike. Whether served in a cone, bowl, or topped with a sprinkle of cocoa powder, this treat captures the essence of your favorite café in every creamy bite.
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Recipe Information
Ingredients
- 2 cups Whole milk
- 1 cup Heavy cream
- 1.5 cups Espresso or strongly brewed coffee
- 0.75 cups Granulated sugar
- 5 large Egg yolks
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
Instructions
In a medium saucepan, combine the whole milk, heavy cream, and espresso or strongly brewed coffee. Heat over medium heat until the mixture is hot but not boiling—look for small bubbles forming around the edges of the pan.
Meanwhile, in a separate medium bowl, whisk together the granulated sugar and egg yolks until pale and thick. This should take about 2-3 minutes.
Slowly temper the egg yolk mixture by adding a ladleful (about 1/2 cup) of the hot milk-espresso mixture while whisking constantly. Add another ladleful and whisk again to ensure the eggs do not curdle.
Pour the tempered egg yolk mixture back into the saucepan with the remaining milk-espresso mixture. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens and coats the back of the spoon. This should take 5-7 minutes. Do not let it boil.
Remove the saucepan from heat and stir in the vanilla extract and salt. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Let the mixture cool to room temperature, stirring occasionally to prevent a skin from forming.
Once cooled, cover the bowl with plastic wrap, making sure the wrap touches the surface of the custard to avoid a skin from forming. Refrigerate for at least 4 hours or overnight until completely chilled.
Churn the mixture in an ice cream maker according to the manufacturer's instructions. This should take 20-25 minutes, depending on your machine.
Transfer the churned ice cream to an airtight container, smoothing the surface. Cover and freeze for at least 2 hours to firm up before serving.
Serve scoops of Cafe Con Leche Ice Cream in bowls or cones, and enjoy the delightful coffee creaminess!
Nutrition Facts
Calories |
1992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.4 g | 153% | |
| Saturated Fat | 65.1 g | 326% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1221 mg | 407% | |
| Sodium | 955 mg | 42% | |
| Total Carbohydrate | 182.2 g | 66% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 174.5 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 739 mg | 57% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1254 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
