Coffee Ice Cream
2 cups heavy cream
In a medium saucepan, heat the cream, milk, and crushed coffee beans to just under a boil. Remove from the heat and let stand at least 1 hour for the beans to infuse their flavor.
2 cups milk
1/2 cup coffee beans, roasted for 10 minutes at 400°F and crushed
8 egg yolks
3/4 cup sugar
In a medium bowl, whisk together the egg yolks and sugar. Pour the cream mixture into the egg yolks, whisking until well blended. Return this mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens slightly, enough to coat the back of a wooden spoon.
Strain the custard through a fine mesh sieve and chill. Freeze in an ice-cream maker following the manufacturer's instructions.
Yields about 1 quart.
Source of recipe: Joanne Chang, Fine Cooking #32