Coffee Ice Cream

Coffee Ice Cream

3/4 cup sugar

3 large egg yolks

2 teaspoons all purpose flour

1/4 teaspoon salt

1 cup milk

3/4 cup whole coffee beans

1 1/2 cups heavy cream

1/2 teaspoon vanilla extract

 

In a medium mixing bowl, beat the sugar into the egg yolks, until they are thickened and pale yellow. Beat in the four and salt. Set aside:

 

Combine the milk and coffee beans in a heavy medium sauce pan. Bring to a boil over medium heat. Lower the heat, cover and keep warm for 20 minutes.

 

Remove the coffee beans with a skimmer or slotted spoon. Slowly beat the warm milk into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot coffee custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, then stir in cream and vanilla. Cover and refrigerate until cold or overnight.

 

Continue to make your custard in your ice cream machine.

 

 

Slowly cooking the coffee beans, to make the flavoring.

Finished product! Yummy!