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COFFEE ICE CREAM
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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1/2 c Coffee beans
2 c Milk
2 c Heavy cream ( 1 Pint)
1 c Sugar (less 2 tbs.)
1 pn Salt
4 Egg yolks
2 ts Vanilla extract or flavor
Preheat oven to 350 F. Spread coffee beans in a pan
and roast them for 5 min. 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 abt. 30 min. Add 1/2
cup sugar and salt and stir to dissolve.
In lge. bowl of elec. mixer, beat yolks with the
remaining sugar until mixture is very thick. Strain
the coffee grounds out of the mik and cream and
gradually add half the lquid 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 med-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: abt. 1 1/2 qts.
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