Coffee Ice Cream

I'm back! No, I didn't stop cooking; I just stopped blogging. So, now I have some catching up to do...

This is one I made a while back, around the beginning of the month. I was intending to incorporate cardamom into it, a kind of 'Turkish coffee' ice cream, but forgot (I was going to toast the cardamom lightly and add it with the beans), so here's how it went (recipe from 'Second Helpings of Roast Chicken' by Simon Hopkinson):

Take 3.5 oz whole coffee beans (use any kind you like - I used Starbucks Italian Roast), and put in a saucepan with 9 floz milk and 1.5 oz brown sugar. Stir to help dissolve the sugar and bring the milk to a boil, then switch off the heat, cover the pan and allow to sit somewhere warm for at least 30 minutes and up to 1 hr.

Strain the beans out of the milk and scald it (bring to just below a boil). Meanwhile, whisk 5 egg yolks with 2 oz brown sugar vigorously until pale yellow. Once the milk is ready, set up a metal bowl over ice (or in ice water) and pour a little hot milk into the yolks. Stir with a wooden spoon and quickly pour the egg mixture into the hot milk in the saucepan. Keep the heat on and stir constantly until the mixture coats the back of the wooden spoon (you should be able to draw a line in it with your finger). At this point, remove immediately from the heat and pour into the cold metal bowl, stirring in 7 floz heavy cream. Once cooled a little, chill in the refrigerator, then churn in an ice cream maker.

Enjoy!

Note 1 - This was not the first time I made this ice cream. The first time, I used different beans and the milk curdled as it came to a boil. I had to wash the beans and use fresh milk. This time, it worked fine though.

Note 2 - Metric info: Use 275ml milk, 100g beans, 50g sugar with the milk, 65g sugar with the yolks, and 200ml cream.