Coffee Ice Cream (Glace au café)

Ingredients

• 1000 mlMilk
• 300 mlCream
• 150 gSugar
• 100 gCoffee bean
• 6 pcsEgg yolk

Instructions

1. 1

   Infuse coffee in milk

   • Heat the milk in a saucepan until nearly boiling (do not fully boil).
   • Add the roasted, coarsely crushed coffee beans to the hot milk, remove from heat and let steep 20 minutes covered.
   • Strain the milk through a fine sieve or cloth, discard the beans and set the coffee milk aside.
2. 2

   Prepare custard (crème anglaise)

   • Whisk egg yolks and sugar in a heatproof bowl until pale and slightly thickened.
   • Slowly pour the hot strained coffee milk into the egg-sugar mixture while stirring (tempering).
   • Return the mixture to the saucepan and heat over medium while stirring constantly to about 80 °C until it thickens slightly (do not boil).
   • Remove from heat, stir in the cream, let cool briefly and strain into a bowl through a fine sieve.
   • Chill the custard thoroughly in the refrigerator for at least 2 hours.
3. 3

   Finish the ice cream

   • Freeze in an ice cream maker according to the manufacturer's instructions until creamy and set (approx. 20–40 minutes depending on the machine).
   • Without an ice cream machine: place in a shallow container and freeze, stirring vigorously every 30 minutes until evenly frozen and creamy (3–4 hours).
   • Let rest 10–15 minutes at room temperature before serving for easier scooping.