Coffee Ice Cream...and other obsessions
Makes 1 quart Adapted from David Lebovitz, The Perfect Scoop
  • 1½ cups whole milk
  • ¾ cup sugar
  • 2 cups whole coffee beans (I used espresso roast, as that is what I had on hand and I truly wanted intense flavor. Can also use decaf)
  • Pinch of salt
  • 1½ cups heavy cream
  • 5 large egg yolks
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon heaping Espresso Powder
  1. In a medium saucepan, combine whole milk, sugar, whole coffee beans, salt, and ½ cup heavy cream. Place over medium heat and cook until mixture is warm and steamy, but not boiling. Stir occasionally.
  2. Once warm and steamy, remove from heat and cover. Let mixture steep for 1 hour at room temperature.
  3. Meanwhile, place remaining cup of cream in a medium sized bowl, and place entire bowl over ice in a larger bowl. Place a mesh strainer over bowls. Set aside.
  4. One hour later, place coffee bean/milk mixture back over medium heat and reheat mixture until warm and steamy again, do not boil!
  5. In a medium sized bowl, whisk together egg yolks. SLOWLY pour in coffee bean/milk mixture into egg yolks, whisking constantly so the eggs are tempered and not cooked.
  6. Pour egg/coffee bean/milk mixture back into the saucepan and place over medium heat.
  7. Constantly stir mixture with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spoon so that you can run your finger across the coating and have the coating not run. This can take about 10 to 15 minutes.
  8. Remove from heat and pour mixture through mesh strainer into the bowl containing the cream. Stir to combine.
  9. Press the coffee beans with the back of your wooden spoon into the mesh strainer, extracting as much coffee flavor as possible. Discard beans.
  10. Stir in vanilla extract and espresso powder.
  11. Cover and place in fridge. Chill thoroughly ( at least a few hours) and then freeze according to ice cream maker instructions.
  12. Enjoy!
Recipe by Fork Vs Spoon at