Skip to content
Advertisements

Cafe con Leche Ice Cream

Ingredients

  • 1 cup brewed espresso
  • 2/3 cup sugar
  • 1/8 teaspoon fine sea salt
  • 1 cup heavy cream
  • 5 egg yolks
  • 1 cup half and half or 1/2 cup heavy cream plus 1/2 cup whole milk
  • 1/2 teaspoon vanilla

Directions

  1. Pour the hot espresso over the sugar and salt in a sauce pan over medium heat. Stir to dissolve the sugar. Add the cream and stir again. Lightly whisk the egg yolks and slowly pour them into the espresso mixture, whisking constantly.
  2. Stir constantly while warming the mixture over medium heat. Continue stirring until the mixture thickens slightly and coats the back of a spoon, this should take about 10 minutes. Combine the half and half and vanilla in a medium size glass bowl and pour the warm mixture into the cream.
  3. Stir to combine and then place in the refrigerator.
    Chill for at least 6 hours, preferably overnight, before freezing according to your ice cream maker’s directions. Serve immediately for soft-serve ice cream or store in an airtight container and freeze for a couple of hours for a firmer ice cream. Serve with Chocolate Sauce if desired. Enjoy!
Advertisements

One thought on “Cafe con Leche Ice Cream Leave a comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: