Café Viennese Yogurt Milk Shakes

I began my culinary career on the savory side of the kitchen. After a year of working in restaurants in New York City. I traveled to France to learn French cooking at the source. At Gerard Pangaud’s restaurant in Saint-Cloud, a Paris suburb on the edge of the Bois de Boulogne, we worked split shifts: 9 in the morning until 3:30 in the afternoon and again from 5 until 11 in the evening. During my midday break, I would go to a nearby small café, rest my tired feet, write postcards home, and sip on a café Viennese. The strong coffee with a healthy whipped cream garnish was just what I needed to replenish my energy for the dinner service. It is too tasty a combination to leave in France, so here is a frozen interpretation.


Coffee Frozen Yogurt

  • cups milk
  • 1 cup heavy (whipping) cream
  • 4 tablespoons ground dark-roast coffee
  • cups plain yogurt
  • ¾ cup sugar
  • teaspoon kosher salt
  • ¾ cup plain yogurt
  • cup milk, plus more if needed
  • cups Chantilly Cream


To Make the Frozen Yogurt

Heat the milk, cream, and ground coffee in a medium saucepan over medium heat until hot. Turn off the heat, cover, and steep for 10 minutes.

Put the cups yogurt, sugar, and kosher salt in a medium bowl. Strain the cream through a fine-mesh sieve into the yogurt, discarding the coffee. Whisk together until smooth. Refrigerate for at least 2 hours or up to overnight. Churn in an ice cream machine according to the manufacturer’s instructions.

To Make the Milk Shakes

If the frozen yogurt has just been churned, put it in a bowl and whisk in the ¾ cup yogurt and the cup milk. If you have made the frozen yogurt earlier and it is hard, put it in a food processor or blender with the ¾ cup yogurt and the cup milk. Process until smooth. Add a little more milk for a thinner shake. Pour into 6 glasses. Top with some Chantilly cream. Serve immediately.

In Advance

Make the milk shakes just before serving.