COFFEE ICE CREAM

MAKES ABOUT 1 QUART

DIFFERENT varieties of coffee beans will impart different flavors
to this ice cream, so choose your favorite, including decaffeinated beans.

¾ cup sugar
3 large egg yolks
2 teaspoons all-purpose flour
¼ teaspoon salt
1 cup milk
¾ cup whole coffee beans
1½ cups heavy cream
½ teaspoon vanilla extract

In a medium mixing bowl, beat the sugar into the egg yolks until they are
thickened and pale yellow. Beat in the flour and salt. Set aside.
Combine the milk and coffee beans in a heavy medium saucepan. Bring to
a boil over medium heat. Lower the heat, cover, and keep warm for 20
minutes.

Remove the coffee beans with a skimmer or slotted spoon. Slowly beat the
warm milk into the eggs and sugar. Pour the entire mixture back into the
pan and place over low heat. Stir constantly with a whisk or wooden spoon
until the custard thickens slightly. Be careful not to let the mixture boil or
the eggs will scramble. Remove from the heat and pour the hot coffee custard
through a strainer into a large, clean bowl. Allow the custard to cool
slightly, then stir in the cream and vanilla. Cover and refrigerate until cold
or overnight.

Stir the chilled custard, then 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 CAKE ICE CREAM Add ½ teaspoon ground cinnamon along
with the coffee beans. Proceed with the recipe as directed, adding ½ cup
crumbled coffee cake to the machine when the ice cream is semifrozen.
Allow the machine to mix in the cake.

COFFEE NUT ICE CREAM Add ½ cup chopped toasted pecans (see page
xvi) to the machine when the ice cream is semifrozen. Allow the machine
to mix in the nuts. Proceed with the recipe as directed.

COFFEE RASPBERRY ICE CREAM Stir 2 tablespoons water into ½ cup
raspberry jam to loosen it up. Swirl the jam into the finished ice cream.
Take care not to overswirl or the jam will “melt” into the ice cream. Streaks
of jam should be visible. Serve immediately or freeze until firm.

FLAVORED COFFEE BEAN ICE CREAM Substitute your favorite flavored
coffee beans, such as vanilla almond, hazelnut, or Irish cream, for regular
coffee beans. Proceed with the recipe as directed.

IRISH COFFEE ICE CREAM Mix in ¼ cup whiskey before freezing. Proceed
with the recipe as directed.