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Coffee Bean Ice Cream

ingredients

serves: 6
110 g roasted coffee beans of your choice
300 ml milk
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
1 tsp coffee essence
4 egg yolks
3/8 cup (85 g) 3 oz caster sugar (superfine granulated)

method

1. Put the coffee beans in a grinder and whizz briefly until they are just broken up, but not ground.

2. Put the beans, milk, cream and coffee essence in a large saucepan. Heat gently until the liquid comes to scalding point. Remove from the heat and infuse for 30 minutes.

3. Beat the yolks and caster sugar together until lightly and creamy. Pour the infused creamy milk onto the yolks and stir together. Return the mixture to the saucepan and stir over a low heat until the mixture is nearly at boiling point and has thickened.

4. Strain the mixture into a clean bowl and cool. Discard the residue beans.

5. Freeze the mixture in an ice cream churn or alternatively pour into a flat try and freeze for 1 hour. Break up with a fork when the ice cream is semi-frozen and continue to freeze until solid. Leave in the freezer for at least 2 hours before eating. Put the ice cream into the refrigerator for 15 minutes before serving.

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