Cafe con Leche Ice Cream

Ingredients

• 240 ml (1 cup)brewed espresso
• 133 g (2/3 cup)sugar
• 0.6 g (1/8 teaspoon)fine sea salt
• 240 ml (1 cup)double cream
• 5egg yolks
• 240 ml (1 cup) half-and-half, or 120 ml double cream plus 120 ml whole milkhalf-and-half or double cream and whole milk
• 2.5 ml (1/2 teaspoon)vanilla

Instructions

1. 1

   Mix espresso and sugar

   In a saucepan over medium heat, pour the hot espresso over the sugar and salt. Stir until the sugar dissolves, then add the cream and stir again. Lightly whisk the egg yolks, then slowly pour them into the espresso mixture while whisking constantly.

2. 2

   Thicken the custard

   Keep the mixture over medium heat, stirring constantly, until it thickens slightly and coats the back of a spoon; this should take about 10 minutes. In a medium glass bowl, combine the half-and-half and vanilla. Pour in the warm mixture and stir to combine, then refrigerate.

3. 3

   Chill and churn

   Chill the mixture for at least 6 hours, preferably overnight, then freeze it according to your ice cream maker’s directions. Serve straight away for a soft-serve texture, or transfer to an airtight container and freeze for a couple of hours for firmer ice cream. Serve with chocolate sauce if desired.

What is café con leche ice cream?

Café con leche means coffee with milk, a familiar pairing in Spanish-speaking coffee cultures. This frozen version turns that combination into a custard-based ice cream, using espresso for a bold coffee flavour and cream for a smooth texture.

Espresso and sugar form the base, while egg yolks help the mixture thicken before it is chilled and churned. The result is an easy make-ahead dessert with a clear coffee taste.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 7g protein, 37g carbs, 34g fat.

Sugar supplies most of the carbohydrates, while the double cream and egg yolks contribute much of the fat; the yolks and dairy also provide some protein. Serve a modest scoop with fresh fruit or alongside a lighter meal to balance the richness.

Choosing the dairy

Double cream: this gives the custard richness and helps it churn into a creamy ice cream. Stir it into the espresso mixture after the sugar dissolves.

Half-and-half: this is combined with vanilla separately before the warm custard is added. If you do not have it, the recipe gives an alternative of equal parts double cream and whole milk.

Tempering the yolks

Egg yolks: whisk them lightly first, then add the hot espresso mixture gradually while whisking. A slow pour helps bring the yolks up to temperature without leaving them in lumps.

Gentle heat: keep stirring as the custard warms over medium heat. Stop when it thickens slightly and coats the back of a spoon, rather than waiting for it to become very thick.

Chilling before churning

Time: refrigerate the combined mixture for at least 6 hours, or preferably overnight, before it goes into the ice cream maker. This is the longest part of the process, so plan ahead.

Texture: follow your ice cream maker’s instructions for churning. The recipe does not specify a churning time, so use the machine’s cues for when the ice cream is ready.

Soft or firm serving

Soft serve: serve the ice cream as soon as it comes out of the machine for a softer consistency. For a firmer scoop, pack it into an airtight container and freeze for a couple of hours.

Finishing touch: chocolate sauce is an optional accompaniment. Its sweetness and chocolate flavour pair naturally with the coffee.

Serving ideas

Serve a scoop on its own for a simple dessert, or add chocolate sauce just before serving. A small biscuit or wafer alongside gives the creamy ice cream a crisp contrast.

Because the mixture needs a long chill, it works well as a make-ahead dessert for a meal. Churn it closer to serving time if you want a softer, freshly churned texture.

Recipe notes & tips

• Have the glass bowl ready before you finish warming the custard so you can combine the mixtures promptly.
• Whisk constantly as you add the yolks to help them blend smoothly into the hot espresso mixture.
• Stir the custard continuously over medium heat and watch for it to coat the back of a spoon.
• Chill the mixture overnight when possible, as the recipe recommends.
• For firmer ice cream, transfer it to an airtight container and freeze it for a couple of hours after churning.

Variations

• Chocolate sauce: drizzle it over the ice cream just before serving, as suggested in the recipe.
• Whole milk alternative: use 120 ml double cream and 120 ml whole milk in place of the half-and-half.
• Vanilla accent: keep the stated 2.5 ml of vanilla for a gentle flavour alongside the espresso.
• Soft-serve style: serve immediately after churning for the softer texture described in the method.

Common mistakes to avoid

• Adding yolks too quickly: they may not blend smoothly; pour them in slowly while whisking constantly.
• Leaving the custard unstirred: it may heat unevenly; stir continuously over medium heat.
• Overheating the custard: it can become too thick; remove it from the heat once it coats the back of a spoon.
• Churning before chilling: the method calls for at least 6 hours of refrigeration; chill the mixture first.
• Expecting firm ice cream straight from the machine: for a firmer texture, freeze it in an airtight container for a couple of hours.

How to store

Store churned ice cream in an airtight container in the freezer. For a firmer texture, freeze it for a couple of hours before serving; the recipe does not specify a storage duration.

Frequently asked questions