Fiona McIntosh

Coffee Ice Cream to wow!

I promised to publish this because it is just so good. The recipe is by David Lebovitz, which I have slightly adapted. I have made it several times and can assure it is a winner.

1.5 cups whole milk
3/4 cup sugar (I used golden)
1.5 cups whole coffee beans
small pinch salt
1.5 cups heavy cream
5 very fresh large egg yolks
teaspoon vanilla extract
qtr teaspoon finely ground coffee

Heat the milk, sugar, whole coffee beans, salt and half cup of the cream in a medium saucepan until steamy but do not let it boil. Cover and remove from heat and let it steep at room temperature for minimum one hour. (I leave mine for several when it’s a cool day and I have even left it overnight in the fridge once cooled.

Pour remaining cream into medium sized metal bowl, set on ice over a larger bowl. Put a mesh strainer on top.

Reheat the milk and coffee mixture on medium until hot and steamy.

Whisk egg yolks.

Slowly pour heated milk/coffee into egg yolks, whisking constantly to prevent the eggs cooking. Scrape back into saucepan. Stir the custard over medium heat until it thickens and coats a wooden spoon. About 10 mins.

Pour custard through the strainer onto the cream and press on the beans to extract all liquor. Discard beans.

Add vanilla extract and finely ground coffee.

Chill thoroughly. I prefer to overnight this in the fridge. Then it freezes faster. Churn in your ice cream maker following the manufacturer’s instructions.

Apparently it makes a litre. Never has for me. But it’s rich and fab and less is best! I served this with rich chocolate fondants but it goes amazingly well with sticky date pud and frankly is so elegant just eat it unadorned and sigh.