COFFEE ICE CREAM
*1 1/2 cups whole milk
*3/4 cup sugar
*1/2 to 1 1/2 cups whole coffee beans (depending on how strong you like the coffee flavor.
*1/8 teaspoon salt
*1/2 cup heavy cream
*1 cup heavy cream
*5 large egg yolks
*1/2 teaspoon pure vanilla extract
*1/4 teaspoon finely ground coffee (press coffee through a fine mesh sieve)
~Heat milk, sugar, coffee beans, salt & 1/2 cup of heavy cream in a medium saucepan over medium heat, until it becomes steamy, but not boiling.
~Once the mixture is warm, cover, remove from heat, and let seep for 1 hour.
~Put ice into a large bowl.
~Pour the remaining 1 cup heavy cream into a medium size metal bowl, set on ice over the larger bowl.
~Set a mesh strainer on top of the bowls.
~Reheat the milk and coffee mixture, over medium heat, until hot & steamy.
~In a separate bowl, whisk the egg yolks together, until lighter in color (pale yellow).
~With the mixer on low speed, add the cup of hot milk mixture to the egg mixture in a slow, steady stream.
~Remove 1 cup of the hot milk mixture.
~Scrape the warmed egg yolks back into the saucepan.
~Stir the mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the back of the spoon (you can run your finger in through the mixture over the back of the coated spoon and if the mixture stays in place and does run, it should be thick enough)..
~Pour the custard through the strainer and stir into the cream.
~Press on the coffee beans in the strainer to extract the coffee flavor.
~Throw away the beans.
~Mix in the vanilla and finely ground coffee, and stir until cool.
~Cover mixture with plastic wrap, and place in the refrigerator until completely chilled (about 3-4 hours).
~Pour mixture into ice cream maker and freeze according to the manufacturer's instructions.
~Remove and pour into a covered plastic container.
~Freeze for 6-8 hours (depending on how hard you like your ice cream).