Monday, March 15, 2010

Coffee Ice Cream

I made this coffee ice cream from David Lebovitz's The Perfect Scoop about a month ago.  It went so quickly, that I forgot to snap a photo of the finished product.  Below is the recipe:

Ingredients for David Lebovitz's Coffee Ice Cream:
-1 1/2 cups whole milk
-3/4 cup sugar
-1 1/2 cups whole coffee beans
-Pinch of Salt
- 1 1/2 cups heavy cream
-5 large egg yolks
-1/4 teaspoon vanilla extract
-1/4 teaspoon finely ground coffee

Warm the milk, sugar, whole coffee beans, salt and 1/2 cup pf 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 back into the saucepan.
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 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 the finely ground coffee and stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
For another coffee treat, try this Chocolate Espresso Mousse Cake!

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