MAKES ABOUT 1 QUART
THE high fat content of cream requires a longer steeping time to
infuse the coffee flavor from the beans. Let the mixture sit overnight in the
refrigerator for a very strong and rich coffee flavor.
3 ½ cups heavy cream
¾ cup sugar
1 cup whole coffee beans
Heat the cream in a large heavy saucepan over medium heat until small
bubbles appear around the edge. Do not let the cream boil. Remove from
the heat and add the sugar. Stir until the sugar dissolves completely. Stir
in the coffee beans. Cover and cool to room temperature, then refrigerate
overnight.
Strain out the coffee beans. Freeze in 1 or 2 batches in your ice cream machine
according to the manufacturer’s instructions. When finished, the ice
cream will be soft but ready to eat. For firmer ice cream, transfer to a
freezer-safe container and freeze at least 2 hours.
Variations
COFFEE CORDIAL ICE CREAM Add ¼ cup coffee liqueur to the cream
along with the sugar. Proceed with the recipe as directed.
MEXICAN COFFEE ICE CREAM Add ½ teaspoon ground cinnamon along
with the coffee beans. Proceed with the recipe as directed.
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