Coffee Bean Ice Cream

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READY IN: 1hr
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat milk sugar and coffee beans slowly together.
  • Stir to dissolve sugar.
  • When this reaches the boiling point, quickly whisk in the egg yolks, all at once.
  • Continue to whisk gently until the mixture thickens slightly.
  • Immediately add the coffee grounds and the honey, remove from the heat and continue to stir.
  • It is important to keep the custard moving.
  • After a couple of minutes, strain through a medium sieve, into a clean container.
  • Chill this in a bath of ice water, stirring from time to time.
  • Cover and refrigerate.
  • Add 1 quart heavy cream and churnfreeze in an ice cream making machine.
  • Serve with Cajeta Sauce.
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