Ingredients
- 2/3 c. whole milk
- 2 1/2 c. heavy cream
- 4 tbsp. finely ground fresh coffee
- 3 lg egg yolks
- generous 1/2 c. superfine sugar
- unsweet cocoa, for dusting
- choc-coated coffee beans to decorate
Preparation
Step 1
Pour the milk and 2 c. cream into heavy bottom saucepan, stir in coffee, bring to almost a boil. Remove from heat, set aside to stand for 5 mins. then strain through a paper filter or cheesecloth.
Put the egg yolks and sugar in lg bowl and whisk together till pale and mix leaves a trail when whisk is lifted. Slowly add milk mix, stirring all the time w/ wooden spoon. Strain mix into the rinsed-out heavy bottom saucepan and cook over low heat 10-15 mins., stirring all the time, till mix thickens enough to coat the back of the spoon. Do not let the mix boil or it will curdle. Remove the custard from the heat and let cool for at least 1 hr, stirring from time to time to prevent a skin from forming.
Freeze custard in freeze-proof container, uncovered, for 1-2 hrs, or till it starts to set around the edges. Turn the custard into a bowl and stir w/ fork or beat in food processor till smooth. Return to the freezer and freeze for an additional 2-3 hrs., or till firm or ready to serve. Cover the container w/ a lid for storing.
To serve, whip the remaining cream till it holds shape. Scoop the ice cream into wide-brimmed coffee cups and smooth the tops. Spoon the whipped cream over the top of each and sprinkle w/ unsweet cocoa. Decorate w/ choc. covered beans.