360 min
Caramel Latte Ice Cream
Recipe GLPR6a209f86ab0f5a
A rich and creamy ice cream infused with medium roast coffee and balanced by a silky caramel custard base. This homemade dessert combines the bold flavor of steeped coffee beans with sweet caramel to create a sophisticated frozen treat. Made with egg yolks, whole milk, and cream, this custard-based ice cream is churned to achieve a smooth, indulgent texture perfect for any occasion.
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Ingredients
3 ounces whole medium roast coffee beans
1 1/2 cups heavy cream
1 cup granulated sugar
1 1/2 cups whole milk
3 large egg yolks
1/8 teaspoon salt
1/2 teaspoon vanilla extract
Directions
Pour the heavy cream into a medium saucepan and add the coffee beans. Heat over medium heat, stirring occasionally, until the mixture begins to foam and steam. Once steaming, cover the pan, remove from heat, and let the coffee beans steep for 1 hour to infuse their flavor into the cream.
While the coffee steeps, spread the granulated sugar evenly across the bottom of a large, tall pot. Place over medium-low heat and allow the sugar to sit undisturbed until it begins to liquify, about 15 minutes. Watch carefully to prevent burning. Microwave the whole milk for approximately 90 seconds until very warm, then set aside near the stove.
As the sugar liquifies around the edges, use a heat-safe spatula to gently push the melted sugar over the unmelted portion until all sugar is melted. Continue cooking, stirring constantly, until the caramel reaches a deep amber color.
Remove the pot from heat immediately and carefully pour the warm milk into the caramel while stirring continuously. The mixture will be very hot and bubble up dramatically—continue stirring until the bubbling subsides.
Return the caramel pot to medium heat and stir constantly until any hardened sugar pieces dissolve completely back into a smooth caramel sauce. Remove from heat and allow to cool until just warm to the touch.
After the coffee has steeped for 1 hour, stir the coffee-infused cream and strain it through a fine-mesh sieve into the caramel mixture, discarding the beans. Ensure the caramel is no hotter than the cream before combining. Add the salt and stir until completely smooth.
Place the caramel mixture back on the stove over medium heat, stirring just until fairly warm but not hot to the touch.
Whisk the egg yolks together in a large bowl. While whisking rapidly and continuously, pour the warm caramel mixture in slowly until all of it has been incorporated.
Transfer the mixture back into the saucepan and cook over medium heat, stirring constantly and scraping the bottom of the pan, until a custard forms that is thick enough to coat the back of a wooden spoon with a visible trail remaining when you run your finger across it. The custard should reach 170°F–175°F for food safety. Remove from heat immediately.
Strain the custard through a fine-mesh sieve into a clean bowl. Place the bowl over an ice bath and stir frequently until the custard cools to room temperature. Stir in the vanilla extract.
Transfer the ice cream base to a container with the lid slightly ajar and refrigerate for at least 8 hours or overnight until thoroughly chilled. Just before churning, whisk the base briefly to recombine.
Churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
Transfer the churned ice cream to an airtight container and freeze until firm and cold, approximately 4–6 hours or longer. Serve directly from the freezer, optionally drizzled with caramel sauce or magic shell if desired.
