Coffee Ice Cream
 
 
From The Perfect Scoop by David Lebovitz, Coffee Ice Cream, stands great alone or a perfect top to a brownie sundae!
Ingredients
  • 1½ cups whole milk
  • ¾ cup sugar
  • 1½ cups whole coffee beans
  • Pinch of salt
  • 1½ cups heavy cream
  • 5 large egg yolks
  • ¼ teaspoon vanilla extract
Instructions
  1. 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 an hour.
  2. 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 back into the saucepan.
  3. Stir the mixture constantly over medium heat with a heatproof spatula, 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 stir until cool over an ice bath.
  4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
Notes
Adapted from recipe by David Lebovitz
Recipe by Pray Cook Blog at https://praycookblog.com/coffee-ice-cream/