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| Sadly, cousin Becky is lactose intolerant so can't have any of this ice cream! |
1-1/2
cups half-and-half
1-1/2
cups heavy cream
1
cup coffee beans
3/4
cup sugar
3
large egg yolks
1/2
tsp vanilla
Mix
the half-and-half, cream, beans and sugar in a saucepan. Heat, stirring quite
frequently (almost constantly) until bubbles start to form around the sides of
the pan--just slightly below boiling. Remove from heat and let stand for about
one hour to allow the coffee to infuse into the liquid.
Strain
the cream mixture into a separate pan; discard beans. Whisk egg yolks into the
now-tepid liquid to mix thoroughly. Heat over low heat until slightly thickened
(it doesn't really have to be "pudding" consistency, as the ice cream
maker will thicken it, you just want to make sure the egg yolks reach a safe
temperature). Remove from heat and stir in the vanilla. Strain once more into a
large measuring glass or bowl. Allow to cool & then refrigerate to chill
further until cold.
Follow
your ice cream maker's instructions. This makes about 1-1/2 pints, so is ideal
for small electric ice cream makers, such as those which have a freezable bowl
rather than using ice & rock salt.
