Directions: |
Directions:Steep milk with sugar , coffee beans, salt and cream:
Heat the milk, sugar , whole coffee beans , salt and 1/2 cup of the heavy cream in a medium saucepan until it is quite warm and steamy, but not boiling. Once the mixture is warm add the coffee , cover and remove from the heat, and let steep at room temperature for 1 hour.
Set the remaining cream into a bowl over the ice bath with sieve:
Pour the remaining 1 cup heavy cream into a medium size metal bowl, set on ice over a larger bowl. Set a mesh strainer on top of the bowls,. Set aside
Temper the egg yolks:
Reheat the milk and coffee mixture, on medium heat until again hot. In a separate bowl whisk the egg yolks together. Slowly pour the heated milk and coffee mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm milk but not cooked by it. Scrape the warm Ed egg yolks back into the saucepan
Stir the custard mixture constantly over medium heat with a heatproof , flat bottomed
spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula, so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes
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 finely ground coffee, stir and place in the refrigerator for at least 1 hour. Freeze it in your ice cream maker and then store in your freezer. |
This recipe for Coffee Ice Cream is from