caffe latte ice cream

I really like coffee. Like, a lot. So an excuse to try a brand marketed as “the world’s strongest coffee” must be worth a go!

Black Insomnia is a very strong coffee made using traditional barrel roasting techniques to create a smooth, rich taste from a mix of carefully selected Arabica and Robusta beans.

Made by Black Insomnia Coffee Company Limited, the coffee has been certified as having 1,105mg of caffeine per 12oz mug (standard size), equating to more than four times the strength of Starbucks or other typical high street brands.

When I tried it, yes it was strong! But seriously, it’s smooth with a hint of smoke, and sweet background aromas. Not sure I would drink it every day, but perhaps when I have “one of those days” it’ll be a great pick me up!

With such a strong coffee, I thought it would be good to mellow it down in an ice cream. A rich, complex flavour swaddled in sweet, creamy ice cream is a great match. If you give the below recipe a try, dial up or down the coffee dosage to your taste. A coffee syrup swirled through at the end would be a tremendous addition. I used my Sage SmartScoop Ice Cream machine which I’ve had for years – if you’re a fan of ice cream save up for this because it’s an outstanding machine that produces perfect ice cream every single time with no effort.

While writing this post, I also found this interesting article on the history of ice cream. Check it out!

Black Insomnia sent me coffee samples to try. I was not influenced to write a positive review.

caffe latte ice cream
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Print Recipe
Servings
1 litre
Servings
1 litre
caffe latte ice cream
Yum
Print Recipe
Servings
1 litre
Servings
1 litre
Ingredients
Servings: litre
Instructions
  1. Put the cream, milk and coffee in a saucepan over a low heat until it starts to simmer, then remove from the heat.
  2. Meanwhile beat egg yolks and sugar in a bowl until pale and thick. Once coffee cream is hot, slowly pour into the egg mixture, whisking all the time to prevent the egg scrambling.
  3. Wipe out the pan and pour this mix back in. Stir over a low heat. Keep cooking gently until thickened, and when you drag your finger over the back of the stirring spoon it leaves a clear ridge. This will take 3 - 6 minutes. Transfer this to a jug to chill.
  4. When chilled, churn in your ice cream machine until smooth and creamy. If you don't use an ice cream machine, put the mix in a tub in the freezer and churn it up with a fork every 30 minutes or so until set.
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