This is one of those occasions where the third time was indeed the charm. I finally got around to buying myself an ice cream maker a month or two ago, and I've been searching for the perfect coffee ice cream recipe ever since. First batch - icy texture and odd after-taste. Second batch - better texture, but not great, and too many coffee grounds in the mix. Third batch - pure bliss. Perfectly creamy with an assertive coffee flavor. Yum. JD even compared it to Haagen Dazs. This was my appetizer before dinner the other night and I was in heaven.
My next batch, I think I'm going to add chopped dark chocolate in the last 5 minutes of churning. Or maybe chocolate-covered chopped espresso beans!
Coffee Ice Cream
adapted from The Perfect Scoop (thanks to SimplyRecipes for featuring it on their blog!)
1 1/2 cups whole milk
3/4 cup sugar
1 1/2 cups whole coffee beans
pinch of salt
1 1/2 cups heavy cream
5 large egg yolks, beaten
1/4 teaspoon vanilla
1/4 teaspoon finely ground coffee
In saucepan, heat milk, sugar, coffee beans, salt, and 1/2 cup of the cream over medium heat. Cook until hot and steamy but not boiling. Remove from heat, cover, and let steep for one hour.
Pur remaining 1 cup cream in bowl set in larger bowl filled with ice. Set aside.
Return saucepan to medium heat and again cook until hot and steamy. Slowly add the hot milk/coffee mixture to the beaten egg yolks, whisking constantly so the eggs don't scramble. Pour everything back into the saucepan.
Cook, stirring constantly, over medium heat, until thickened and the custard coats the back of a wooden spoon (you should be able to run your finger through it and leave a clear path on the spoon). This will take 5-10 minutes.
Pour custard through fine mesh strainer into bowl of cream. Press on the coffee beans with a wooden spoon to get as much of the liquid as possible. Add the vanilla and ground coffee and stir until cool. Chill, tightly covered, in the fridge until nice and cold.
Churn in your ice cream maker according to the manufacturer's instructions. Transfer ice cream to freezer-safe container, place a piece of parchment paper or plastic wrap on the surface of the ice cream, cover tightly, and freeze until firm.