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Café Con Leche Coffee Ice Cream

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  • Prep 25 min
  • Total 6 hr 15 min
  • Ingredients 7
  • Servings 1
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When I was a little girl, my abuelita Sarita would prepare me café con leche. I still remember her bringing in the warm cow’s milk in this little blue enameled pail. She would warm the milk, add cinnamon sticks and sugar and whisk in a little bit of instant coffee. Even though it really was more milk than coffee, it was the best cup of café I ever tasted! This rich coffee flavored ice cream recipe was inspired by my abuelita’s café con leche and all those wonderful moments spent in her kitchen.
by Sonia Mendez Garcia
Updated Sep 2, 2016
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Ingredients

  • 1 1/2 cups whole milk
  • 1/2 cup sugar
  • 1/3 cup instant coffee granules
  • 4- to 5-inch piece cinnamon stick, broken into 3 pieces
  • 4- to 5-inch vanilla bean pod
  • 2 1/2 cups heavy cream
  • 1/4 cup dark chocolate covered espresso beans, crushed

Directions

  •  
    1
    Follow the manufacturer’s instructions on first time use of ice cream maker.
  •  
    2
    In a bowl, add the 1 1/2 cups of whole milk and 1/2 cup sugar. Whisk to dissolve sugar, transfer to sauce pan and heat to medium.
  •  
    3
    With a sharp knife, split the vanilla bean straight down the center and scrape out the seeds.
  •  
    4
    To the milk, add 1/3 cup coffee, cinnamon sticks, vanilla bean and seeds.
  •  
    5
    Add instant coffee and whisk to combine.
  •  
    6
    Reduce heat to low and cook for another 10 to 12 minutes. Do not let it boil.
  •  
    7
    Remove the coffee mixture from heat and strain it into a bowl using a mesh strainer. Let it cool at room temperature for 20 to 25 minutes.
  •  
    8
    Once the coffee mixture is cool, whisk in the 2 1/2 cups of heavy cream.
  •  
    9
    Cover and chill for 2 hours or overnight. Once chilled, pour the coffee mixture into a pitcher. This will make it easier to stream into ice cream maker.
  •  
    10
    Set up ice cream maker by adding the freezer bowl, plug in and turn it to the on position.
  •  
    11
    Gradually stream in the coffee mixture as it churns. Churn for 20 to 22 minutes.
  •  
    12
    At this point you will have a very soft coffee ice cream. Pour into an airtight freezer container and freeze for 3 hours or overnight before serving.
  •  
    13
    While the ice cream freezes, transfer the dark chocolate espresso beans to a heavy plastic bag. Using the bottom of a small saucepan, crush the espresso bean candy until coarsely crushed. Reserve for garnishing ice cream.
  •  
    14
    Once ice cream has set, place 2 scoops into a small bowl and garnish with crushed espresso candy.

Expert Tips

  • tip 1
    When preparing homemade ice cream, before freezing, cover the top of ice cream with plastic wrap. Press down so plastic is touching the ice cream. This will prevent freezer burn.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • When I was a little girl, my abuelita Sarita would prepare me café con leche. I still remember her bringing in the warm cow’s milk in this little blue enameled pail. She would warm the milk, add cinnamon sticks and sugar and whisk in a little bit of instant coffee. Even though it really was more milk than coffee, it was the best cup of café I ever tasted! This rich coffee flavored ice cream recipe was inspired by my abuelita’s café con leche and all those wonderful moments spent in her kitchen.
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