Cool down this holiday weekend with STRONG Coffee Salty N’ Sweet Latte Ice Cream. The Keto-friendly recipe is sure to satiate your sweet tooth all summer long!
2 scoops Latte
2 cups heavy cream, separated into 1/2 cup and 1 1/2 cups
1 1/2 tsp. kosher salt
1 1/2 cups whole milk
8 large egg yolks
1.Prepare Coffee: Take 2 scoops Strong Coffee stir/mix into 4 oz of hot water. Let cool.
2. Prepare the ice cream base: In a separate medium saucepan, whisk together the eggs, milk, and remaining cream. Heat at medium-low heat, stirring frequently, and gently cook until ice cream base has thickened to coat the back of a wooden spoon (approx 170-175 F on an instant read thermometer). Prepare an ice bath in a large bowl. Strain the ice cream base through a fine-mesh sieve into a medium bowl. Add STRONG coffee, and stir well to combine. Set bowl on top of ice bath, stirring mixture frequently to cool rapidly, about 10 minutes or until approx 55-60 degrees on an instant read thermometer. Ideally cover and chill at least 4 hours or overnight, though ice cream can be churned at this point if desired.
3. Churn the ice cream: Churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for a softer, gelato-like consistency, or store in freezer until needed. Consume within 1 week.