Coffee Ice Cream

Coffee ice cream has been on my to do list since I got my ice cream maker. It is National Ice Cream month so that's why you're going to see a bunch of ice cream pop up on the blog. After trying this, I can't wait to add chocolate to this recipe to make it mocha ice cream!

Coffee Ice Cream

Ingredients:

2 cups whole milk

3/4 cup sugar

1 1/2 cups coffee beans

pinch of salt

1 cup heavy cream, divided

5 large egg yokes

1/2 teaspoon vanilla

1/4 teaspoon espresso powder or finely ground coffee

Directions:

Combine milk, sugar, coffee beans, salt, 1/2 cup heavy cream in a sauce pan over medium heat. Stir to combine until it is warm and the mixture starts to bubble. Turn off heat and let the beans seep for one hour at room temperature.

Return mixture to medium heat. In a medium bowl whisk egg yokes. Once the coffee mixture is warm, pour it over the yokes and whisk constantly. Return the coffee and egg mixture back to the saucepan.

Cook on medium heat. Stir constantly and scrape the bottom until mixture thickens or reaches 170*-175*. Mixture should be able to coat the spoon. In a medium bowl, pour the remaining 1/2 cup of cream and place a strainer on top. Pour mixture through the strainer.

Press on coffee beans to extract all the liquid with a heavy bottom glass. Discard coffee beans. Mix vanilla and espresso into the custard. Chill for about one hour in refrigerator. Freeze in cream maker according to manufacturer's instructions. Keep in an airtight container in the freezer.

Source: Annie's Eats "Coffee Ice Cream"