Coffee Ice cream..

  

INGREDIENTS-

• 1/2 cup whole coffee beans
• 2-3 cups heavy cream
• 1 cup half-and-half
• 3/4 cup light brown sugar
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 3 egg yolks. 

METHOD-

• Set a medium bowl in a large bowl of ice water. In another medium bowl, whisk the egg yolks until pale and slightly thickened, about 3 minutes.
• In a grinder, pulse the coffee beans until coarsely chopped. In a medium saucepan, combine the coffee with the cream, half-and-half, sugar and salt. Bring to a simmer and cook over moderate heat, whisking occasionally, until the sugar is completely dissolved and the cream mixture is steaming, about 8 minutes. Very gradually whisk half of the hot cream mixture into the beaten egg yolks in a thin stream, then whisk this mixture into the saucepan. Cook over moderately low heat, stirring constantly with a rubber spatula, until the custard is thick enough to lightly coat the back of the spoon, about 8 minutes; don’t let it boil.
• Transfer the custard to the bowl set in the ice water, stir in the vanilla and let cool for about 35 minutes, stirring occasionally. Pour the custard through a fine-mesh strainer into another medium bowl and refrigerate until very cold, about 1 hour.
• Whisk the chilled custard a few times, then scrape it into an ice cream maker. Freeze according to the manufacturer’s instructions. Transfer the ice cream to a plastic container, cover and freeze until firm, at least 3-4 hours. And then enjoy your delight...coffee ice cream...