Coffee Bean Ice Cream
Yields: 4 Servings
Ingredients:
- 3 Cups of Whole Milk
- 1 Cup of Heavy Cream
- 1 Cup of Whole Coffee Beans
- 1 Cup of Sugar
- 1 Teaspoon of Espresso Powder
- 1 Teaspoon Pure Vanilla Extract
- 1/4 Teaspoon Salt
Preparation:
Place ice cream maker bowl in the freezer, at least 24 hours before making your ice cream.
In a medium size pot, bring the milk, cream, salt, 1/2 cup of sugar and coffee beans to a simmer, (do not boil!). Once simmering, turn off heat and let the coffee beans steep in the milk and cream for about an hour, stirring occasionally.
In the meantime, whisk the egg yolks and other 1/2 cup of sugar until sugar is dissolved and yolks are a pale yellow color, and set aside. Fill a large bowl with an ice bath, placing a medium size bowl in the ice bath (you’re getting set up for when the base for the ice cream is ready).
Once the milk and cream mixture sat for an hour and has become fragrant and a pale brown color, strain and discard the coffee beans, extracting as much milk mixture out as possible.
Working quickly, you’re going to temper the eggs. Using a ladle, spoon some of hot mixture into the yolks while whisking continuously until the yolks have come up to the milk temperature. Place the tempered yolks back into the pot of milk, and on medium low heat, continuously whisk until thickened, and the mixture coats the back of a spoon. Once it’s the right consistency, strain over the empty bowl in the ice bath. Stir in vanilla and espresso powder until dissolved. If mixture looks lumpy, strain again until it’s smooth.
Place a piece of saran wrap directly over the mixture so a coating doesn’t form and place in the fridge to cool completely.
Once the mixture is fully cooled, grab the bowl from the freezer and place on the base. Start the machine with the correct pieces in place and pour the mixture in. Let run for about 15-20 minutes until the ice cream looks like soft serve. You can eat it at this point!!* I put it in the freezer though so it got that scooping consistency, at least 2 hours, but 3 or more is best.
*You can also add anything at this point for texture, chocolate covered coffee beans or almonds or chocolate chips would be amazing. You swirl them in when the ice cream is at the soft serve consistency.
