2/3 cup coffee beans, such as Seattle's Best, coarsely mashed in sealable plastic bag
2 cups whole milk
1 1/2 cups heavy cream
1 cup granulated sugar, divided
1 teaspoon instant espresso powder, dissolved in 1 teaspoon hot water
7 large egg yolks
1. In a heavy-bottomed large saucepan (3-4 quarts), combine coffee beans, milk, cream, and 1/2 cup sugar.
2. Bring mixture to a boil over low heat. Remove from heat, cover, and let steep for 30 minutes.
3. Strain mixture through a fine strainer, add espresso mixture, and return to heat.
4. Meanwhile, whisk yolks and 1/2 cup sugar in a medium-size bowl.
5. When milk mixture comes to a simmer, pour 1/3 of it over egg mixture, whisking quickly to avoid curdling eggs.
6. Pour egg mixture back into milk mixture, and return to heat.
7. Cook over low heat, whisking constantly until mixture thickens enough to coat back of a spoon. You'll know it's ready when a line drawn into mixture coating the back of spoon can hold its shape.
8. Remove pan from heat, and strain mixture through a fine strainer into a bowl set over an ice water bath.
9. Chill mixture over ice bath for about 15 minutes, stirring constantly with a clean whisk, or until mixture is cool. Pour into ice cream maker and freeze according to manufacturer's instructions.
Recipe developed by Kim Steckler
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