Coffee Bean Ice Cream

[Guest guest]

Coffee Bean Ice Cream

 

Use black, shiny coffee beans

My favorite is Italian Roast.

 

6 egg yolks

1/2 cup granulated sugar

2 cups cream

1 1/2 cups whole coffee beans

 

Beat the egg yolks with the sugar until

light and pale in color. Scald the cream

with the coffee beans and pour onto the

yolks and sugar, stirring until combined.

 

Pour back into the saucepan and stir over

a low heat until the mixture thickens and

coats the back of a spoon. Allow the mixture

to cool leaving the whole beans in the custard.

Allow to stand covered in the refrigerator

overnight at least. A couple of days is better.

 

Strain the mixture and transfer to ice cream maker.

Process according to manufacturer's instructions.