Vanilla Latte Ice Cream Recipes

VANILLA ICE CREAM

Steps:

• In a large bowl, combine the heavy cream and the half and half. Gradually whisk in the sugar until blended.
• Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
• Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer's directions. Eat at once or transfer to a covered container and freeze up to 8 hours.

VANILLA LATTE

Steps:

• Pour milk into a steaming pitcher and heat to 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Measure the vanilla syrup into a large coffee mug. Brew espresso, then add to mug. Pour the steamed milk into the mug, using a spoon to hold back the foam. Spoon foam over the top.

VANILLA LATTE ICE CREAM

Steps:

• Put Milk in a microwave safe bowl and microwave just until warm enough to dissolve the instant coffee crystals DO NOT SCALD OR BOIL.
• Add the coffee crystals and stir until dissolved.
• While stirring add in the creamer and mix well.
• Add the whipped topping and mix well, don't worry about"deflating" the whipped topping.
• Put in your ice cream machine according to your manufacturer's instructions.
• Place in the freezer for 4-5 hrs minimum.
• After 2 hrs take it out and stir it up, just so it doesn't freeze into a solid brick!
• Enjoy!

ICE CREAM LATTE

Steps:

• Pour coffee over ice cream in a mug. Enjoy.

VANILLA ICE-CREAM LATTE

Steps:

• Add the coffee to the ice cream in the carton (or combine them in a mug). Stir to combine. Add ice, stir and enjoy.

KAHLUA VANILLA LATTE ICE CREAM

Steps:

• In a medium saucepan, mix whipping cream, milk, sugar, vanilla and coffee granules. Heat, stirring frequently, until coffee granules are fully dissolved and small bubbles form at the edge of the pan.
• In a separate bowl, beat the egg with a whisk or mixer until frothy.
• Slowly drizzle a stream of the hot milk/coffee mixture (about 1 cup of it) into the egg, whisking or beating constantly.
• Gradually add the egg mixture back into the remaining hot milk/coffee mixture in the saucepan, whisking as you go.
• Cook over medium-low heat, stirring frequently, until mixture thickens slightly and is thick enough to coat the back of a spoon--roughly 5 minutes.
• Remove from heat, transfer into a glass jar and refrigerate until thoroughly chilled--at least 2 hours.
• Add Kahlua, cover, and shake the jar to mix thoroughly.
• If there are any little "chunks" from the egg, strain through a fine mesh strainer before freezing the ice cream.
• Freeze in an ice cream maker according to manufacturer's instructions.

BEST EVER VANILLA ICE CREAM

Steps:

• In a large heavy saucepan, combine cream, milk, sugar and salt. Split vanilla bean in half lengthwise. With a sharp knife, scrape seeds into pan; add bean. Heat cream mixture over medium heat until bubbles form around sides of pan, stirring to dissolve sugar. , In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl. , Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes; discard vanilla bean. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight., Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4-6 hours. Repeat with remaining mixture.