Coffee Ice Cream

Makes a little less than 2 quarts.

In a medium saucepan, heat the milk, sugar, coffee beans, salt and 1 1/2 cups of the cream until hot but not boiling, stirring occasionally. The coffee beans create a “lid” so you want to make sure the milk is not scalding on the bottom. The stirring releases some of the steam. Remove from heat and set aside to allow the mixture to steep at room temperature for approximately an hour.

Once the mixture has cooled, pour the remaining 1 1/2 cups of cream into a medium bowl set in a larger bowl of ice water. Set aside.

Reheat the coffee milk mixture over medium heat (do not boil). In a small bowl, which together the egg yolks. Temper the eggs by slowly whisking 2 cups of the hot milk mixture into the egg yolks a cup at a time. Slowly pour the warmed egg yolks back into the saucepan.

Over medium heat, stir the mixture constantly with a heat-resistant spatula being sure to scrape the bottom and sides of the pan thoroughly until the mixture thickens and coats the back of a spoon, approximately 15 minutes.

Strain the custard through a mesh strainer into the bowl of chilled cream and stir. Be sure to press on the beans to strain and press out all the liquid. Stir in the vanilla and stir to combine.

Chill the custard mixture in the refrigerator for a minimum of an hour and up to 8 hours. Freeze in an ice cream maker according to the manufacturer’s instructions.