Coffee Bean Ice Cream
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. |