Coffee Ice Cream

By pattie_d

Crushed espresso beans infuse the vanilla custard base for an aromatic coffee ice cream that captures the essence of an espresso shot in cool, creamy form.

Ingredients

• 8 large egg yolks
• 1 cup sugar
• 1/4 teaspoon coarse salt
• 2 cups skim milk
• 1/2 cup crushed espresso beans
• 2 cups heavy cream

Preparation

Step 1

In a medium saucepan, off heat, whisk together egg yolks, sugar, and salt until blended. Gradually whisk in milk.

Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 10 to 12 minutes.

Stir 1/2 cup crushed espresso beans into custard. Cover and let stand 30 minutes.
Pour custard through a fine-mesh sieve into a bowl set over ice. Stir in cream. Let stand, stirring occasionally, until chilled. Churn in an ice cream maker according to manufacturer's instructions. Transfer ice cream to a resealable plastic container and freeze until firm, about 2 hours (or up to 3 months).

70 minutes + freezing.