Coffee Ice Cream
Source of Recipe
From "The Perfect Scoop" by David Lebovitz
"As a kid growing up in puritanical New England, dessert was only an occasional treat. When temptation raised its devilish head, a few scoops of unadulterated ice cream were allowed without much fanfare. Curiously, our reward was often coffee ice cream, one of the few 'adult' flavors that kids seem to like as much as grownups. There's no shortage of ice cream in my life nowadays. This coffee ice cream is often at the top of my list...and in the front of my freezer."
List of Ingredients
◦ 1 ½ cups whole milk
◦ ¾ cup sugar
◦ 1 ½ cups whole, dark-roasted coffee beans
◦ Pinch of kosher or sea salt
◦ 1 ½ cups heavy cream
◦ 5 large egg yolks
◦ ¼ teaspoon pure vanilla extract
◦ ¼ teaspoon finely ground coffee
Warm the milk, sugar, whole coffee beans, salt, and ½ cup of the cream in a medium saucepan. Once the mixture is warm, cover, remove from the heat, and let steep at room temperature for 1 hour.
Rewarm the coffee-infused milk mixture.
Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm coffee mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks into the saucepan.
Stir the mixture constantly with a heatproof spatula over medium heat, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible, then discard the beans. Mix in the vanilla and finely ground coffee and stir over an ice bath until cool.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
Makes about 1 quart