Coffee Ice Cream
Source of Recipe
unknown
List of Ingredients
1/2 cup coffee beans
2 cups milk
2 cups heavy cream ( 1 pint)
1 cup sugar (less 2 tbs.)
1 pinch salt
4 egg yolks
2 teaspoons vanilla extract or flavor Recipe
Preheat oven to 350¼F. Spread coffee beans in a pan and roast them for 5 minutes. Let cool, and grind coarsely. Combine beans with milk and cream in heavy saucepan and bring to simmer, stirring. Cover, remove from the heat, and let stand for about. 30 minutes. Add 1/2 cup sugar and salt and stir to dissolve. In large bowl of mixer, beat yolks with the remaining sugar until mixture is very thick. Strain the coffee grounds out of the milk and cream and gradually add half the liquid to the yolk-sugar mixture, beating on low speed and scraping down the sides of bowl with spatula. Combine with remaining milk-cream-coffee infusion and return to the saucepan.
Cook the custard over medium-low heat, stirring constantly, until the mixture almost simmers and has thickened to a thin custard consistency. Set the pot at once into pan or sink containing cold water to stop cooking. Cool, stirring often, then add the vanilla extract. Chill thoroughly, covered. Strain custard into the can of your ice cream freezer and freeze according to manufacturer's directions. Yield: about. 1 1/2 qts.
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