Vanilla Latte Ice Cream
Indulge in the ultimate frozen treat with this luscious Vanilla Latte Ice Cream, a decadent fusion of creamy vanilla bean richness and bold espresso notes. Crafted with a silky custard base made from heavy cream, whole milk, and egg yolks, this homemade ice cream boasts an irresistibly smooth texture. Real vanilla bean and a splash of brewed coffee add depth to every bite, while a dash of sea salt enhances its flavor complexity. Perfectly churned and chilled, this gourmet dessert is a delightful pick-me-up that’s ideal for coffee lovers and ice cream enthusiasts alike. Serve it in a cone, in a bowl, or alongside your favorite baked goods for an elegant, café-inspired experience.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 1 Vanilla bean
- 5 Egg yolks
- 0.5 cup Espresso or strong brewed coffee
- 1 teaspoon Vanilla extract
- 0.125 teaspoon Salt
Instructions
In a medium saucepan over medium heat, combine the heavy cream, whole milk, and granulated sugar.
Split the vanilla bean lengthwise and scrape out the seeds using the back of a knife. Add both the seeds and the pod to the saucepan.
Heat the mixture, stirring occasionally, until it begins to steam but does not boil. Remove from heat and let it steep for 15 minutes to infuse the vanilla flavor.
In a separate bowl, whisk the egg yolks until they are pale and slightly thickened.
Slowly temper the egg yolks by gradually pouring a ladle of the warm cream mixture into the egg yolks while whisking continuously to prevent curdling.
Gradually add the tempered egg yolks back into the saucepan with the remaining cream mixture. Return the pan to medium-low heat.
Cook the custard, stirring constantly with a wooden spoon or heat-proof spatula, until it thickens enough to coat the back of the spoon. This should take about 5-7 minutes. Do not let it boil.
Once thickened, remove the saucepan from heat and strain the custard through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any cooked egg bits.
Stir in the espresso or brewed coffee, vanilla extract, and salt. Mix well to combine.
Allow the mixture to cool to room temperature. Then cover the bowl with plastic wrap, pressing it against the surface of the custard to prevent a skin from forming.
Chill the custard in the refrigerator for at least 4 hours, or overnight, until completely cold.
Pour the chilled custard into an ice cream maker and churn it according to the manufacturer’s instructions, usually about 20-25 minutes.
Transfer the churned ice cream to an airtight container and freeze for at least 2 additional hours to firm up before serving.
Serve scoops of Vanilla Latte Ice Cream in bowls, cones, or as a creamy accompaniment to desserts!
Nutrition Facts
Calories |
2634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.8 g | 245% | |
| Saturated Fat | 108.5 g | 542% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1432 mg | 477% | |
| Sodium | 608 mg | 26% | |
| Total Carbohydrate | 167.9 g | 61% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 163.4 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 424 mg | 33% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 640 mg | 14% | |
*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.
