WHITE COFFEE ICE CREAM

WHITE COFFEE ICE CREAM image

Number Of Ingredients 6

1/4 c whole dark roasted coffee beans
2 cups half and half
2 c heavy cream
1/2 vanilla bean, split lengthwise
8 egg yolks
1/4 c sugar

Steps:

Heat the coffee beans, half and half, cream, and vanilla bean in a saucepan over medium heat just to a boil, stirring occassionally to make sure the mixture doesn't burn or stick to the bottom of the pan. Turn off the heat and let the mixture cool. Cover it and refrigerate overnight to infuse the coffee flavor. Prepare an ice water bath. Whisk the egg yolks and sugar together in a bow.. Strain the vanilla and coffee beans out of the cream mixture and rewarm it in a heavy saucepan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. In a thin stream, whisk half of the cream mixture into the egg yolk mixture. Then pour the remaining half in and whisk well. Pour the mixture back into the saucepan. Place the thermometer, if using, in the mixture. Cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog. If you're not using a termometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon: if the stripe remains clear, the mixture is ready, if the edges blur, the mixture is not thick enough yet. When it is ready, quickly remove from the heat. Pour the cream mixture through a fine sieve into a bowl. Rest the bottom of the bowl in the ice bath. Let cool for 2 hours, stirring occassionally, the freeze according to the directions for the ice cream machine.