Homemade Coffee Ice Cream

I love this ice cream recipe! I really think this is even better than Häagen–Dazs coffee ice cream. The texture is rich and smooth and the coffee grounds gives it more texture and taste.

Recipe by Nami on Just One Cookbook – Coffee Ice Cream
Go to her blog for a detailed recipe with pictures!

Homemade Coffee Ice Cream (modified)
INGREDIENTS:
1 1/2 cups 2% milk
3/4 cup sugar
1 1/2 cups whole coffee beans*
pinch of salt
5 Egg Yokes
1 1/2 cups heavy cream
1/2 tsp vanilla extract
1/2 tsp finely grounded coffee*

DIRECTIONS:
1. Heat the milk, sugar, whole coffee bean, salt and 1/2 cup of the heavy cream in a medium saucepan until it’s warm and steamy, but NOT boiling. Once the mixture is warm, turn off the heat and cover. Remove from the heat and let steep at room temperature for 1 hour.
2. Reheat the coffee-infused milk mixture on medium heat, until hot and steamy but NOT boiling.
3. In a medium bowl, whisk together the egg yolks. Slowly pour the warm coffee mixture into the egg yolks, whisking constantly so that the yolks are tempered by the warm milk, but not cooked by it.
4. Transfer the warmed egg yolks back into the saucepan. Stir the mixture constantly over low/medium heat with plastic spatula for about 10 minutes. Make sure to scrape the bottom and the side of the pan. DO NOT OVERCOOK (Eggs will be scrambled if you do).
6. Pour remaining 1 cup of heavy cream into a medium size glass bowl, set on ice over a larger bowl.
7. Set a mesh strainer over the heavy cream bowl and pour in the warm egg yolk mixture. Press on the coffee beans in the strainer to extract as much of the coffee mixture as possible, then discard the beans. Mixed in the vanilla and the finely grated ground coffee. Stir until cool over the ice bath.
8A. Home Made: Pour the mixture into an air tight container with lid and place into the freezer. After forty-five minutes, open the door and check it. As it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or whisk. Really beat it up and break up any frozen sections. Return to freezer. Continue to check the mixture every 30 minutes to 1 hour, stirring vigorously as it’s freezing. If you have one, you can use a hand-held mixer for best results.
8B. Ice Cream Maker: Chill the ice cream mixture in the refrigerator. Pour the mixture into ice cream maker and process the mixture in the ice cream maker according to manufacturer’s instructions (usually about 25 minutes). Pour into an airtight container and freeze until firm.

*I used Dark Roast whole coffee beans from HEB and finely grounded Cafe Du Monde chicory coffee. You can also use decaffeinated coffee.