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Title: Coffee Bean Icecream
Categories: Icecream
Yield: 1 Batch
6 Egg yolks
1/2 c Sugar
2 c Cream
1 1/2 c Whole coffee beans
I use the most wicked, black, shiny coffee beans I can find. My
favorite is Italian Roast Coffee from Trader Joe's.
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.
Recipe by Jamie Utter
Recipe FROM: <
https://web.archive.org/web/20170327171615/
http://recfoodcooking.org/sigs/Jamie Utter/Coffee Bean Ice Cream.html>
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