Coffee Ice Cream

In a medium mixing bowl combine milk, cream, half the sugar, salt and espresso powder. Once combined, add the coffee beans and pour mixture into a medium saucepan. Heat the saucepan on medium heat for 6-8 minutes, until the mixture starts to steam. Turn off the heat, put a lid on the pan, and steep the milk mixture for at least 30 minutes.

In another medium bowl whisk the egg yolks and remaining half of the sugar until fluffy and pale yellow. Slowly temper the yolks by mixing in the steeped milk. Do this gradually or you’ll have scrambled eggs. Once tempered (when at least 2/3 of the milk mixture is mixed with the yolks) pour in all the milk mixture and whisk to combine. Strain out the coffee beans and place the egg and milk mixture back in the medium saucepan on the stove. Cook on medium-low heat, stirring constantly with a spatula until the mixture becomes thick enough to coat the spatula, approximately 10 – 12 minutes.

Once thickened, place the ice cream mixture in the fridge to cool down, at least 3 hours. Once the mixture is cooled, add it into your ice cream make and follow manufacturer’s directions to churn the ice cream. Once the ice cream maker is done, put the ice cream into a freezer-safe container and put it in the freezer for an hour. Then enjoy!

Notes:
1. Yields a little over 1 pint of ice cream.
2. If the egg yolks are large, or if you are using duck eggs, decrease the amount of yolks from 3 to 2.