Coffee Ice Cream

Prep: 15 min, Cook: 5 min, plus freezing time.


For 4 servings:

  • 240 ml (250 g) milk
  • 22 g ground coffee
  • 200 g sugar
  • 3 (130 g) large eggs, beaten
  • 1/8 tsp salt
  • 1 tbsp (13 g) vanilla extract
  • 710 ml (730 g) half and half

Heat milk in a heavy saucepan over medium high heat. When bubbles form around the edges of pan, remove from heat. Stir in coffee and half the sugar. In a slow and steady stream, whisk hot mixture into bowl with beaten eggs, whisking constantly. Return to saucepan. Add remaining sugar and salt. Stir constantly over medium high heat 3-4 minutes until mixture is thickened. Stir in vanilla and 240 ml (240 g) half and half and chill in refrigerator. Strain through a very fine sieve or cheesecloth. Add remaining half and half and freeze in an ice cream maker 20-30 minutes until frozen.

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