Café Au Lait Ice Cream - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Café Au Lait Ice Cream


Recipe from the Louisiana Culinary Institute


12 Egg yolks

8 oz Sugar

1 qt Milk

1 tbsp Vanilla

2 cups Brewed Coffee

2 cups heavy cream


1. Combine the egg yolks and sugar in a stainless-steel bowl. Whip until thick and light.

2. Scald the milk in a boiling-water bath or over direct heat.

3. Very gradually pour the scalded milk into the egg yolk mixture while stirring constantly with the whip.

4. Set the bowl over simmering water. Heat it slowly, stirring constantly, until it thickens enough to coat the back of a spoon (or until it reaches 185°F).

5. Immediately remove the bowl from the heat and set it in a pan of cool water. Stir in the vanilla. Stir the sauce occasionally as it cools.

6. Reduce coffee by half and cool to room temperature.

7. Stir coffee reduction and heavy cream into the Crème Anglaise.

8. Pour mixture into ice cream maker and follow manufactures instructions.

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