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caffe latte ice cream

Course Dessert
Servings 1 litre


  • 500 ml double cream
  • 100 ml whole milk
  • 30 ml strong espresso
  • 5 egg yolks
  • 100 g caster sugar


  • Put the cream, milk and coffee in a saucepan over a low heat until it starts to simmer, then remove from the heat.
  • 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.
  • 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.
  • 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.