Coffee Ice Cream

Ice cream is recognized universally. It is a favored dessert, loved by everyone young and old. Just try to imagine summertime, or any birthday celebration, without it. If you've never made ice cream, consider churning a batch of sweet and creamy coffee ice cream for your next get-together. Infused with coarsely ground coffee beans, this frozen treat is best served with crisp butter cookies and a touch of whipped cream.

Directions

Combine the milk, heavy cream, half of the sugar, corn syrup, salt and coffee beans in a heavy nonreactive saucepan over medium heat and bring to a simmer, stirring occasionally.

Remove the pan from the heat, cover, and let steep for 5 minutes.

Strain the mixture (to remove the coffee grounds) into a clean pan and return to a simmer.

Meanwhile, in a glass or metal bowl, whisk together the egg yolks with the remaining sugar until thick and pale yellow, about 2 minutes. Gradually add about one-third of the hot cream mixture, whisking constantly. Pour the tempered mixture back into the saucepan and cook over low heat, stirring constantly, until the custard coats the back of a spoon (about 180°F).

Pour the custard through a fine mesh strainer into a bowl. Place the bowl into an ice bath and stir every few minutes until cool.

Refrigerate the custard for at least 4 hours, or overnight, before freezing in an ice-cream machine according to the manufacturer's instructions. Pack the ice cream in containers and freeze for several hours, or overnight, before serving.

Variations

• Green Tea, Earl Grey, or Chai Ice Cream - Replace coffee beans with one-half cup of tea leaves.
• Star Anise Ice Cream - Replace coffee beans with one-half cup toasted star anise. Do not strain the custard after cooking; leave the anise in the base during refrigeration, then strain before freezing.
• Toasted Coconut Ice Cream - Replace coffee beans with two and one-half cups lightly toasted unsweetened coconut.
• Cardamom Ice Cream - Replace coffee beans with one-quarter cup chopped green cardamom pods.
• Almond Ice Cream - Replace coffee beans with one-half cup almond paste.
• Peanut Butter Ice cream - Replace coffee beans with one-half cup peanut butter.

Nutrition information per 6.5-ounce serving:
490 calories, 10g protein, 32g carbohydrate, 36g fat, 140mg sodium.

This recipe is from The Culinary Institute of America's Baking and Pastry, Mastering the Art and Craft cookbook, which is available for purchase at bookstores nationwide.

Ingredients

Makes about 1 ½ quarts, or 8 servings
two cups milk
two cups heavy cream
one cup sugar
two tablespoons light corn syrup
one-quarter teaspoon salt
three-quarters cup coarsely ground coffee beans
one and one-half dozen egg yolks

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