The following originally appeared on 5/8/08 at Exit 51
Ice Cream Man
Spring will soon give way to summer and nothing says summer quite like ice cream. I’m continuing my David Lebovitz thread with a modified version of his recipe for Coffee Ice Cream. Feel free to use whole milk instead of half and half. Either way, be prepared for some mind blowing, brain freezing, good ice cream.
I made this once while SFC was gone and thought it would be a great welcome home dessert. And then weeks went by with no time to make it. This week I finally got my act together and viola, we have ice cream.I don’t have any pretty pictures of either the process or final product. And I thought it better not to take a picture of SFC licking his spoon for the last little bit of melted coffee goodness. Suffice it to say that he’s enjoying it immensely. And you will too!
Coffee Ice Cream
Modified from The Perfect Scoop by David Lebovitz
- 1 1/2 cups half and half
- 3/4 cup sugar
- 1 1/2 cups coffee beans (whole)
- pinch of salt 1 1/2 cups heavy cream
- 5 egg yolks
- 1/4 tsp vanilla
In a saucepan over medium heat, warm the half and half, sugar, beans, salt, and 1/2 cup cream until steamy, but not boiling. Cover with a lid, remove from heat and steep for 1 hour at room temperature.
Reheat the milk mixture over medium heat until hot and steamy but again, not boiling.
In another bowl, whisk the egg yolks and slowly pour ladelfulls of the heated milk mixture with the beans into the yolks, whisking constantly to avoid cooking the eggs. Pour the egg mixture back into the saucepan. Set the saucepan over medium heat and cook approximately 10 minutes, stirring constantly, scraping the bottom and corners of the pot, until the mixture coats the back of a spoon.
Pour the remaining cup of cream into a medium bowl over ice. Set a strainer over the bowl.
Pour the custard through the sieve and stir it into the cream, pressing the coffee beans to squeeze out as much liquid as you can. Discard the beans. Mix in the vanilla and stir until cool.
Chill the mixture thoroughly in the refrigerator then freeze according to your ice cream maker’s instructions.