Coffee Ice Cream
375ml (1 1/2 cups) whole milk
125g whole coffee beans
Pinch sea salt
375ml heavy cream
5 large egg yolks
1/4 tsp vanilla extract
1/4 tsp finely ground coffee beans
# Warm the milk, sugar, whole coffee beans, salt and 125ml of the cream in a medium saucepan. Once the mixture is warm, cover with lid and remove from the heat, and let steep at room temp for 1 hour.
# Rewarm the coffee-infused milk mixture.
# Pour the remaining 250ml cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks.
# Slowly pour the warm coffee mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
# Stir the mixture constantly over med heat with a heatproof spatula, scraping the bottom as you stir until the mixture thickens and coats the spatula.
# Pour the custard through the strainer and stir it into the cream. Press on the coffee beans in the strainer to extract as much of the coffee flavour as possible, then discard the beans.
# Mix in the vanilla and the finely ground coffee and stir until cool over an ice bath.
# Chill the mixture thoroughly in the fridge then churn in your ice cream machine.