Coffee Bean Ice Cream

1. 1

   Heat milk sugar and coffee beans slowly together.

2. 2

   Stir to dissolve sugar.

3. 3

   When this reaches the boiling point, quickly whisk in the egg yolks, all at once.

4. 4

   Continue to whisk gently until the mixture thickens slightly.

5. 5

   Immediately add the coffee grounds and the honey, remove from the heat and continue to stir.

6. 6

   It is important to keep the custard moving.

7. 7

   After a couple of minutes, strain through a medium sieve, into a clean container.

8. 8

   Chill this in a bath of ice water, stirring from time to time.

9. 9

   Cover and refrigerate.

10. 10

    Add 1 quart heavy cream and churnfreeze in an ice cream making machine.

11. 11

    Serve with Cajeta Sauce.

No nutritional information available.

No additional tips available.