Coffee bean ice cream

Coffee bean ice cream

12 egg yolks
1 cup sugar
2 cups heavy cream
2 cups whipping cream
3 cups coffee beans (I used Italian Roast from Trader Joe’s)
1 vanilla bean, split

Beat the egg yolks with the sugar until light and pale in color.
Scald the cream with the coffee beans and vanilla bean and pour onto the
yolks and sugar, stirring until combined. I strained out the coffee beans for
this maneuver. Then I put the coffee beans back into the mixture.

Pour back into the saucepan and stir over a low heat until the mixture
thickens and coats the back of the spoon. Allow the mixture to cool leaving
the beans in the custard. I scraped out all the vanilla beans from the pod and
stirred it it. I left the bean in also.

I let it sit in the fridge for a couple of days stirring occasionally. Strain
the mixture and transfer to ice cream maker and process according to

manufacturers instructions. I served this with a hot fudge sauce.

Source: USENET - 1999