- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1 1/2 cups whole coffee beans (I prefer dark roast)
- 5 egg yolks
- 1/3 cup sugar
- 1/4 teaspoon vanilla
- 1/4 teaspoon ground espresso
- a pinch of salt
- Mix milk, sugar, coffee beans, salt, and 1/2 cup of the cream in a saucepan and heat until warm but not boiling. Remove from heat, cover, and let steep for an hour.
- Reheat the coffee bean/milk mixture but not boiling.
- Whisk together egg yolks in a bowl. Slowly pour the hot coffee bean mixture into the egg yolks, whisking the entire time so the yolks don’t cook.
- Transfer the entire mixture back to the saucepan and cook on medium heat, stirring the entire time, until the mixture is thick, about 10 minutes.
- Pour the remaining cup of cream into a glass bowl and set the bowl on ice over a larger bowl.
- Set a mesh strainer on top of the bowl of cream and pour the coffee bean/milk/egg mixture into strainer. Press the beans to extract the most mixture and flavor through the strainer then discard the beans (unless you have another use for them).
- Stir the vanilla and espresso into the mixture and keep stirring the mixture in the bowl over the ice bath until cooled down.
- Chill the mixture in the fridge until completely cool. May take up to an hour. Can be chilled in the fridge for up to a few days before making ice cream.
- Pour mixture into cold ice cream maker and churn according to manufacturer’s instructions, usually about 25 minutes.
- Pour into an airtight container and freeze until firm.
Recipe slightly adapted from justonecookbook.com.