Coffee Ice-Cream

I have made some delicious coffee ice-cream. The coffee that i used is Bustelo Coffee which was actually bought from U.S. My friend, Matthew Ang took all the trouble by taking the whole large box of coffee back from the States. Thanks man!

This is the coffee that i like the most!

Ingredients:

• 1½ cups whole milk
• ½ cup caster sugar
• ¾ cup ground coffee (I personally recommend Bustelo)
• 1½ cups whipping cream
• 5 large egg yolks
• ¼ teaspoon vanilla extract
• ¼ finely ground coffee
  
• pinch of salt

Steps:

1. Heat the milk, sugar, ¾ cup ground coffee, and salt in a medium saucepan until it is quite warm and steamy, but not boiling. Once the mixture is warm, cover, remove from the heat, and let steep at room temperature for 1 hour.
2. Pour the whipping cream into a medium size metal bowl, set on ice over a larger bowl. Set aside.
3. Reheat the milk and coffee mixture, on medium heat, until again hot and steamy (not boiling!). Use a coffee filter or mesh strainer to filter out the ground coffee from the mixture.
4. In a separate bowl, whisk the egg yolks together. Slowly pour the heated milk and coffee mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm milk, but not cooked by it. Scrape the warmed egg yolks back into the saucepan.
5. Stir the mixture constantly over medium heat with a heatproof, flat-bottomed spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula so that you can run your finger across the coating and have the coating not run. This can take about 15 minutes.
6. Pour the mixture into the whipping cream. Mix in the vanilla extract and finely ground coffee, and stir until cool.
7. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. (Click here to learn how to make ice cream without a machine.)