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Glace au Café

December 18, 2014

I've been on an ice cream making kick lately. I find it's always good to have some tucked away in the freezer for a last minute dessert or drunk snack. And even though I don't drink a ton of coffee, this coffee ice cream is one of my favorite flavors. Using nice coffee really makes the difference between store bought that uses coffee flavoring, so choose your personal favorite in this recipe.


Glace au Café:
250ml Cream
250ml Milk
140g Sugar, separated
1t Vanilla
1 Pinch salt
20g Ground coffee (good quality. I used an organic Sumatra)
6 Yolks

In a medium sized pot, heat the cream, milk, half of the sugar, vanilla, salt, and coffee grounds just until scalded, making sure to stir to dissolve the sugar.  As the liquid is heating, whisk together the other half of the sugar with the yolks in a large mixing bowl to combine very well.
Once the liquid mixture is just scalded, whisk it into the yolks little by little until it is totally incorporated. Pour the mixture back into the pot and heat on medium low while stirring with a rubber spatula until the mixture reaches 85C. Strain your coffee crème anglaise through a sieve into a bowl and cool over an ice bath or in the fridge with plastic wrap directly touching the mixture. Once it is completely cool, churn it in your ice cream machine. Freeze to harden and eat. Top with a few coffee beans for a nice crunch, or whatever other toppings you like.


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