Caffe latte Ice Cream · GF (1 quart)

This summer, I predict it’s hot will become the new hello. We’ve said nothing else to each other at work. Everyone begins the day with an upbeat exclamation, “it’s hot!” but by the time we each head home, it’s turned into a half-whistled moan, “whew. It’s hot.” At the grocery the cashier observes, “It’s hot.” The radio announcers remind us, “it’s hot.” When we go out, when we come home, when we check the mail.

It’s hot.

We can think of nothing else. We snap a photo of our dashboard thermometer to tweet or post on Facebook, as if no one’s ever seen a three digit temperature before.

It’s too hot for coffee. Hell, it’s too hot for an iced latte as far as I’m concerned. Anything not frozen just ain’t cold enough. But that doesn’t mean we have to give up our lattes…

latte ice cream

Getting latte art-esque swirls of milk chocolate ganache on the ice cream’s surface takes a little practice. You have to scoop the ice cream and let it sit for a few moments, until the surface turns glossy (which should only take a few seconds at room temperature, re: it’s hot). Then generously spoon fluid, but not warm, milk chocolate ganache over the top.

And wait.

An instant later, the ganache will start sheeting off the ice cream in waves.

coffee cup of ice cream

Whether or not you master ice cream “art” hardly matters. It’s cold. It’s delicious. It’s caffeinated. And, however briefly, you might just forget it’s hot.

Caffe Latte Ice Cream
8 ounces milk
14 ounces cream
3 ounces whole coffee beans, preferably dark or espresso roast
1 vanilla bean, split, scraped and seeds reserved
5 ounces egg yolks
7 ounces sugar
3/4 teaspoon kosher salt
2 ounces coffee liquor (I used Tia Maria) or other liquor of your choice
milk chocolate ganache to garnish, recipe below

In a medium pot, combine the milk, cream, coffee beans and vanilla bean halves. Bring to a simmer over medium heat. Cool to room temperature and steep for at least 3 hours. I prefer making this crazy banana style and letting it steep in the fridge over night. This extracts the most intense coffee flavor. If you’d like more of an au lait vibe, a shorter steep time is a-okay.

The next day, or whenever you’re ready, return the dairy mixture to a simmer, then strain into a large bowl. Stir the coffee beans in the sieve with a spatula, pressing on them gently to release as much of the dairy as possible. Use the spatula to scrape the heavily flavored cream out from the vanilla bean pods and into the dairy mixture.

Discard the beans* and set the sieve aside for later, no need to rinse.

In a medium bowl, whisk together the egg yolks, sugar, salt and coffee liquor. If for religious or dietary reasons you abstain from alcohol, simply omit. It adds an extra boost of coffee flavor and helps keep the ice cream extra creamy, but you can certainly manage without it.

Begin whisking some of the hot diary into the egg mixture, one ladleful at at time, until the egg mixture is quite warm and fluid. Next, whisk the egg mixture back into the pot of cream.

Turn the heat to medium and stir constantly with a spatula, making sure to scrape all along the bottom of the pot (and corners!) to avoid curdling any of the custard. Continue cooking and stirring until the ice cream base thickens considerably (“coating the back of a wooden spoon” being the popular description of done-ness).

Immediately shut off the heat and strain the custard through a sieve and into a large bowl.

Cool in an ice bath and refrigerate overnight. Process in your ice cream machine according to manufacturer’s directions.

Milk Chocolate Ganache
3 ounces cream
3 ounces milk chocolate (I use a 36% milk chocolate), chopped
kosher salt, to taste

In a small pot, bring the cream to a simmer. Shut off the heat, add the milk chocolate, and whisk gently until the chocolate has melted. You can now whisk more vigorously to incorporate, without risk of splashing. Whisk in a generous pinch of salt, then taste the ganache to see if it could use a little more. You don’t want it salty, but a nice dose of salt rounds out the chocolate and highlights its mellow flavor.

Let the ganache cool to room temperature before spooning over the ice cream. For a thicker ganache, refrigerate it until it reaches the texture you’d like, bearing in mind that a certain point it will just solidify.

*If you’re feeling thrifty, you can reuse the beans to make coffee bean brittle. Rinse ‘em two or three times to remove the cream, then dry on a sheet pan in a 300° oven for 15 minutes, give or take. Use them to make a half batch of this recipe. It would make a pretty swanky garnish for coffee ice cream.


« Back to the Recipe Box

Any questions?

Jul 03, 2012 ·  8:12 AM

I seriously swooned and could actually TASTE this when I saw the pictures.

 · Kasha the FarmGirl ·

Jul 03, 2012 ·  8:40 AM

My heart is pounding, I am so excited to make this! That is the most beautiful ice cream ever. Thanks Stella!

 · saltandserenity · http://www.saltandserenity

Jul 03, 2012 ·  9:18 AM

Oh, how I love some coffee ice cream! I never thought to brew the coffee in the cream – thanks for the tips!

 · meghan ·

Jul 03, 2012 ·  9:27 AM

It’s hot. )))
The headlines for everything. Here in the Philippines we say that too except we add “all the time” to it. XD

 · Krysten · 

Jul 03, 2012 · 10:17 AM

Woops, my computer just left a blank comment. It’s cool here in LA – come visit! This is unbelievable. I was just looking for a coffee ice cream recipe this morning – I did not like the one I made over the weekend. THANK YOU! <3

 · Kathryn · 

Jul 03, 2012 ·  2:52 PM

Stella, your recipes are simply too tempting. Seriously, how can one go through summer in a decent looking swimsuit with so many irresistible sins? I can’t wait to try this one! Thank you

 · Tesei · 

Jul 03, 2012 ·  3:50 PM

I just got a new ice cream maker and this recipe will be first on my list to make this weekend! I wish I could reach through the screen and taste it as I am currently in an unairconditioned room in the middle of NYC.

 · The Culinistas ·!/TheCulinistas

Jul 03, 2012 ·  5:21 PM

It’s not hot where I am today (Seattle) but it will be when I’m back in NYC soon. Either way I want this ice cream. And I wanna learn to do the swirls.

 · fatpiginthemarket ·

Jul 03, 2012 ·  7:03 PM

@Kasha, you 100% have Sarah Jane to thank. It was soooo hot the day we took that photo and the ice cream was melting so fast, but she captured it anyway. She’s amazing.

@saltandserenity, sounds like you’re pre-caffeinated!

@meghan, three or four hours gives a good flavor, but overnight gives you some serious buzz buzz buzz…

@Krysten, haha, that’s awesome! er…hot!

@Kathryn, serendipity! My brother just moved back after 5 years in LA and he was always rubbing the perfect weather in my face (as I suffered in Kentucky). Now you can take over his job and remind me what I’m missing!

@Tesei, full disclosure: I won’t wear a swimsuit.

@Culinistas, on the downside, it’s hot. On the upside: you’re in NYC! I’m jealous. xo

@fatpiginthemarket, admittedly it takes some practice, but that just means you have to eat lots of it too, so it’s a win-win situation.


Jul 05, 2012 ·  3:08 AM

Wow! Congratulations on making the foodbuzz Top 9!

 · DB-The Foodie Stuntman · http://crazyfoodiestunts.blo​

Jul 05, 2012 ·  7:58 AM

Oh I love it. And today is suppose to be super hot. Perfect!

 · Emily @ Life on Food ·

Jul 05, 2012 ·  6:17 PM

Congratulations on making the foodbuzz Today’s Top 9!

 · CJ at Food Stories ·

Jul 05, 2012 ·  8:12 PM

Thanks everyone!


Jul 05, 2012 ·  9:20 PM

The custard is in the fridge and I am in Texas so of course it is still hot as usual. Counting down the hours until I can put it in the ice cream maker. The only part of this recipe I do not like is the waiting game. Can’t wait to try it!

 · Jixel · 

Jul 06, 2012 ·  9:35 PM

how appropriate that you made the top 9 on foodBUZZ with a coffee recipe!

and thank you for not shunning milk chocolate.

 · mallowsota · 

Jul 08, 2012 ·  2:44 PM

@Jixel, I hope you enjoyed it!!

@mallowsota, I feel like when people say they don’t like milk chocolate, it’s because they’ve only had cheap milk chocolate. The good stuff is the good stuff. xoxox forever!


Jul 09, 2012 · 10:55 AM

Wow wow wow. I can imagine this being spectacular with a salted caramel sauce, too. If coffee shops carried this I’d be there every day.

 · Evan Thomas ·

Jul 09, 2012 ·  4:39 PM

@Evan, oh yeah! Salty caramel would work amazingly with this, almost like a frozen Cuban coffee.


Jul 09, 2012 ·  8:46 PM

I think you just made my day, no make that month. LOVE coffee flavored ice creams. I’ve made a few but just can’t get the flavor to be what I’m after. This sounds fabulous. Can’t wait to try it. Printing now…

 · Decor Girl ·

Jul 12, 2012 ·  3:03 PM

Hey Stella! Question: would it be okay to steep the milk-cream-vanilla-coffee mixture longer than 24 hours? I recently made your vanilla bean ice cream, and I let it steep in the fridge for, like, 4 days. It was awesome, but, would doing so in this recipe make the coffee flavor too bitter? I know that the longer you steep tea, the more bitter the result – is coffee the same way?

Oh, by the way, I made your vanilla bean ice cream into Spculoos ice cream by stirring in speculoos (Trader Joe’s Cookie Butter) and it was astoundingly amazing. I made it for a dinner party, and everyone was blown away. Then, a few days later, I added cocoa nibs to the ice cream and it made it even better – the nibs offset the sweetness with their slightly-bitter crunchiness. Seriously awesome.

Thanks for all of your awesome recipes! I’m going to make this recipe ASAP, since down in Tampa, Florida, it’s way too hot, too!

 · Kat · 

Jul 12, 2012 ·  8:40 PM

@Kat, I’ve let it steep over the weekend before, so I can come into work on Monday morning and start cracking eggs and finishing it up. It had a good coffee flavor, but I didn’t think it had gotten out of control. Between the cold and maybe the limited surface area of whole beans, it seems after 24 hours the extraction time doesn’t change the flavor much one way or the other. So if it’s convenient, let it go as long as you like, there are no negative consequences at any rate.

And I loooove that you were playing around and making speculoos ice cream (and nibby style too!). You must be a goddess to your friends generating so much amazing ice cream during this miserable heat.

Thanks for sharing!


Jul 16, 2012 ·  7:19 AM

I made it over the weekend w/out the ganache and this is decadent and immensely flavorful. I used e 3 whole eggs rather than all yolks. This has such a wonderfully intense flavor, you don’t require a big bowl. Love steeping the beans. I was afraid my beans we too old since they never softened but no worries. Great recipie – thanks again.

 · Decor Girl ·

Jul 16, 2012 ·  7:26 PM

@Decor Girl, oh, I’m so happy to hear of your success! It really is a serious delivery of coffee flavor. Curious though, what do you mean that your beans never softened…?


Jul 12, 2013 ·  6:36 PM

Wow!! That looks so yummy. I have to try this recipes.

 · Nonny ·

Jul 16, 2013 ·  9:54 PM

Hope you enjoy, Nonny!


Jul 18, 2013 ·  8:24 AM

Perfect! Its getting hotter and hotter so this will be great to make Thanks Stella

 · Kotta · 

Jul 19, 2013 ·  3:47 PM

You’re welcome, Kotta! Hope you enjoy!


Mar 09, 2017 ·  6:06 PM

Hey There. I found your blog using msn. This is an extremely well written article.
I will make sure to bookmark it and return to read
more of your useful info. Thanks for the post. I’ll
certainly return.

 · ig ·

Aug 21, 2017 · 12:56 PM

Hi there great blog! Does running a blog similar to this take a large amount of work?

I have absolutely no expertise in programming however I had been hoping to start my own blog in the near future.
Anyways, if you have any recommendations or tips for new blog owners please share.

I understand this is off topic but I just needed to
ask. Many thanks!

 · ·

Aug 26, 2017 ·  4:51 PM

Everything is very open with a precise description of the challenges.
It was really informative. Your site is very helpful.
Thanks for sharing!

 · ·

Aug 28, 2017 ·  3:36 PM

Hello! I could have sworn I’ve been to this website before but
after checking through some of the post I realized it’s new to me.

Anyhow, I’m definitely delighted I found it and I’ll be book-marking and checking back

 · Dominga ·

Aug 28, 2017 · 11:12 PM

Excellent pieces. Keep posting such kind of info on your blog.

Im really impressed by it.
Hey there, You’ve performed an excellent job. I’ll definitely digg it and personally recommend
to my friends. I am confident they’ll be benefited
from this website.

 · Fausto ·

Aug 29, 2017 ·  2:59 AM

I got this website from my pal who told me concerning this site and at the moment this time I am
visiting this web site and reading very informative posts at this time.

 · ·

Aug 31, 2017 · 10:17 PM

Simply desire to say your article is as amazing. The clearness on your put up is just great and
i can suppose you’re a professional in this subject.
Well together with your permission let me to grab your feed
to stay updated with imminent post. Thank you
a million and please continue the rewarding work.

 · ·

Sep 01, 2017 · 12:59 PM

I every time used to read article in news
papers but now as I am a user of net thus from now I am using net for articles or reviews, thanks to web.

 · ·

Sep 10, 2017 ·  6:28 PM

It’ѕ actսally a nice and helpful piece оf informаtion. Ӏ
am satisfied that уοu simply shared tһiѕ helpful infoгmation with ᥙs.
Plese keep us informed lіke tһis. Tһanks for

 · buy trove flux ·

Sep 13, 2017 ·  5:38 PM

What’s up to every , as I am actually eager of reading this web site’s post to be updated regularly.
It consists of fastidious material.
EcoSlim Financing Weight Loss Surgery In Mexico

 · ·

Sep 14, 2017 ·  9:01 PM

Hurrah, that’s what I was seeking for, what a information! existing here at this website, thanks admin of this website.

 · học làm bánh ·

Sep 14, 2017 · 10:03 PM

Thanks , I’ve recently been looking for info about this topic for ages and yours is the best I have came upon till now.
However, what concerning the bottom line? Are you certain in regards
to the supply?

 · Cảnh Lâm ·

Sep 15, 2017 ·  6:22 AM

Hi there colleagues, pleasant paragraph and fastidious arguments commented
at this place, I am in fact enjoying by these.

 · Soo Park ·

Sep 17, 2017 ·  2:52 AM

Tremendous issues here. I am very satisfied to see your article.
Thanks so much and I’m having a look ahead to contact you.
Will you kindly drop me a mail?

 · ασφαλειες αυτοκινητων τιμες ·

Sep 19, 2017 · 11:43 AM

Hey very nice blog!

 · las vegas all on 4 dental implants ·

Sep 20, 2017 ·  3:43 AM

Incredible quest there. What occurred after? Good luck!

 · Như Lộc ·

Sep 22, 2017 ·  2:42 AM

Hey very interesting blog!

 · Toney ·

Sep 24, 2017 ·  6:59 AM

My coder is trying tto persuade me to move to .net frim PHP.
I have always disliked the idea because of the costs.

But he’s tryiong none the less. I’ve been using WordPress on a number of websites
for about a year and am worried about switching
to another platform. I have heard excellent things about

Is there a way I can import all my wordpress posts into it?
Any kind of help would be really appreciated!

 · Mai ·

Sep 29, 2017 ·  8:05 AM

That is a great tip particularly to those new to the
blogosphere. Simple but very accurate information… Thank you for sharing this
one. A must read article!

 · green smoothies for Life ·

Oct 03, 2017 · 12:33 AM

I know this if off topic but I’m looking into starting my own blog
and was curious what all is required to get setup? I’m assuming having a
blog like yours would cost a pretty penny? I’m not very web smart
so I’m not 100% positive. Any recommendations or advice would
be greatly appreciated. Thanks

 · Leatha ·

Oct 05, 2017 ·  4:34 AM

Nice post. I was checking continuously this weblog and I’m
inspired! Extremely useful information particularly the last part
I maintain such info much. I was seeking this certain info for a very lengthy time.

Thank you and good luck.

 · Stacey ·

Oct 06, 2017 ·  7:32 AM

Hello there, I found your site by way of Google while searching for a
related topic, your site came up, it appears to be like good.
I’ve bookmarked it in my google bookmarks.
Hi there, just was aware of your blog via Google, and found that it is truly informative.
I am going to be careful for brussels. I will appreciate if you happen to proceed this in future.
Lots of other people shall be benefited out of your writing.

 · ... ·

Oct 12, 2017 ·  3:43 PM

Hello there! Would you mind if I share your blog with my myspace group?
There’s a lot of people that I think would really appreciate your content.
Please let me know. Thanks

 · Hair Growth Tips ·

Oct 13, 2017 ·  6:58 AM

Yesterday, while I was at work, my cousin stole my apple ipad and tested to see
if it can survive a 40 foot drop, just so she can be a youtube sensation.
My apple ipad is now destroyed and she has 83 views.
I know this is entirely off topic but I had to share it with someone!

 · homemade skin care tips in summer ·

Oct 13, 2017 ·  1:52 PM

At this time it appears like Drupal is tthe top blogging platform available right now.
(from what I’ve read) Is that what you are using on your blog?

 · Darrell ·

Oct 13, 2017 ·  2:03 PM

I am truly glad to read this blog posts which
carries tons of helpful facts, thanks for providing these

 · Dane ·

Oct 13, 2017 ·  5:04 PM

Pretty section of content. I simply stumbled upon your website and in accession capital to say that I acquire
in fact enjoyed account your weblog posts. Anyway I will bee subscribing to your augment and even I success
you get admission to persistently fast.

 · Billie ·

Oct 13, 2017 ·  6:06 PM

nfl cheap jerseys from cheap jerseys from china-Welcome to buy nike paypal from China with free shipping and best service in our jerseys online shop.

 · nfl cheap jerseys from china ·

Oct 13, 2017 ·  8:47 PM

Keywords – these are the key phrases which GSA SER will certainly make use of in order to scratch target Links
from the selected online search engine (you pick these in the Options” tab).

 · Ser service ·

Oct 13, 2017 ·  9:45 PM

I’m extremely impressed with your writing skills and also with the layout on your weblog.
Is this a paid theme or did you modify it yourself?
Either way keep up the nice quality writing, it is rare to see a nice blog like
this one today.

 · ·

Oct 14, 2017 ·  2:49 PM

I can see the place that might be very modern especially in the
course of the gold rush. That is also good for boards with narrow steel frames.

 · Reynaldo ·

Oct 15, 2017 ·  3:01 AM

I truly love your blog.. Great colors & theme.
Did you make this web site yourself? Please reply back as I’m trying to
create my very own blog and would love to know where you got this from or what the theme is named.


 · ·

Oct 19, 2017 · 10:09 PM

all the time i used to read smaller articles or reviews which also clear
their motive, and that is also happening with this post which
I am reading here.

 · รับจัดดอกไม้ ·

Oct 21, 2017 ·  3:47 AM

WOW just what I was looking for. Came here by searching for Bravetart

NB: Beli Tas Punggung Wanita Terbaik dengan Harga Termurah di Lazada Online Revolution | Jual Aneka Model Tas Wanita Murah dari
Berbagai Merek | Tas Wanita Elizabeth menawarkan beragam tas kerja dan tas kasual dengan kualitas terbaik. | Jual Tas wanita branded terbaru dengan harga terjangkau, beli Tas wanita Bonia,
Brera, Herrs, Polo terbaru Cicilan 0% & gratis pengiriman. | Harga Tas Wanita Branded Terbaru 2017.
Beli Tas Ransel Wanita Branded di Palomino. Original ?
Retur 14 Days ? Kirim se-Indonesia! | Lengkapi Koleksi
Berbagai Model Tas Wanita Branded Anda dengan berbagai model | Gartis Pengiriman, Bayar di Tempat (COD),
30 Hari Pengembalian. | supplier tas fashion wanita.
Harga murah berkualitas | Dapatkan Tas Coccinelle terbaru
di Indonesia dengan diskon & promosi terkini ?
Temukan penawaran terbaik ? Lihat rangkaian pilihan produk kami. | Dapatkan Tas Moschino terbaru di Indonesia dengan diskon & promosi terkini ?
Temukan penawaran terbaik ? Lihat rangkaian pilihan produk kami. | Dapatkan Tas Hype terbaru di Indonesia dengan diskon & promosi
terkini ? Temukan penawaran terbaik ? Lihat rangkaian pilihan produk kami. | Tas PARIS HILTON model terbaru 2017. Kami menjual TAS PARIS HILTON branded import dengan harga murah. |

 · Tas Wanita 20000 an ·

Oct 21, 2017 ·  7:32 AM

Hi colleagues, its enormous article on the topic of
teachingand entirely explained, keep it up all the time.

 · buy nba mobile coins ·

Oct 23, 2017 ·  3:47 PM

It’s not so simple. Yes! No! Humm! That’s it. No other

 · Sarah ·

Oct 23, 2017 ·  7:34 PM

These sanctuaries will certainly house single males.

 · Ethan ·

Oct 24, 2017 · 10:32 AM

Having read this I believed it was really informative.

I appreciate you spending some time and effort to put this information together.
I once again find myself spending way too much time both reading and
commenting. But so what, it was still worth it!

 · tips for long hair in one month ·

Oct 25, 2017 ·  3:32 AM

Wonderful goods from you, man. I have consider your
stuff previous to and you are just too magnificent.
I really like what you’ve obtained right here, certainly like what you
are saying and the way in which during which you are saying
it.You make it enjoyable and yoou continue to take care of to stay it sensible.
I can not wait to learn much more from you. That is actually a tremendous

 · Ingeborg ·

Oct 27, 2017 ·  5:12 AM

I’m curious to find out what blog platform you’re working with?
I’m experiencing some minor security issues with my latest site andd I’d like to find sometyhing more safeguarded.
Do you have any solutions?

 · taruhan judi ceme online terpercaya indonesia ·

Nov 17, 2017 · 11:07 AM

I know this if off topic but I’m looking into sarting my
own weblog and was curious what alll is required to get set up?
I’m assuming having a blog like yours would cost a pretty penny?
I’m not very internet savvy so I’m not 100% positive.
Any tips or advice would be greatly appreciated.

 · teen cams ·

Nov 18, 2017 · 10:01 PM

I really like reading an article that can makke people think.
Also, many thanks for allowing for me to comment!

 · chaturbate-girls ·

Nov 24, 2017 ·  7:07 PM

It is observed that your site has error.

 · dj nunti bucuresti preturi ·

Dec 02, 2017 ·  5:23 AM

Can you tell us more about this? I’d care to find
out some additional information.

 · free hands orgasm ·

Dec 05, 2017 ·  4:07 PM

Right here is the right blog for anyone who wishes to find out about this topic.
You know a whole lot its almost tough to argue with you
(not that I really will need to?HaHa). You certainly put a new spin on a subject that’s been written about for ages.
Wonderful stuff, just wonderful!

 · Stewart ·

Dec 07, 2017 · 12:25 PM

Hi to all, as I am actually keen of reading this website’s post to be updated regularly.
It includes good data.

 · Instant no deposit poker Bonus ·

Jan 06, 2018 ·  8:51 AM

Terrific work! This is the type of information that are meant to be shared across the net.
Disgrace on the search engines for not positioning this post higher!

Come on over and seek advice from my website . Thanks =)

 · best email for gsa ser ·

Jan 10, 2018 ·  5:13 PM

I do not know if it’s just me or if perhaps everyone else encountering issues with your site.
It appears like some of the text in your posts are running off
the screen. Can someone else please provide feedback and let me know if this is happening to them as well?
This may be a issue with my browser because I’ve had this happen previously.

 · online ·

Jan 19, 2018 ·  4:52 AM

Interesting blog! Is your theme custom made or did you download it from somewhere?

A design like yours with a few simple tweeks would really make my blog stand out.

Please let me know where you got your theme. Many thanks

 · agen poker terpercaya ·


After clicking "preview" you must click submit to post your comment.