Coffee Ice Cream
|Dark roast coffee bean||50 Gram, bruised (1 Cup)|
|Cream||250 Milliliter (1 Cup)|
|Sugar||150 Gram (2/3 Cup)|
|Whipping cream||250 Milliliter (1 Cup)|
Put the coffee beans and cream in a saucepan and bring to just under boiling point.
Reduce the heat to very low, cover the pan and leave for 1 hour.
The cream should remain hot, but not come to a boil.
Strain the cream.
Combine the sugar, pinch of salt and cornstarch with the milk.
Beat in the egg yolks and gradually stir in the coffee cream.
Cook over barely simmering water until the custard thickens.
Remove the custard and set aside to cool.
Stir occasionally as it cools to prevent a skin from forming.
Whip the cream until it is thick and fold it into the custard.
Chill the mixture before freezing.