Shinigami
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Coffee Ice CreamCoffee Ice Cream
Ingredients
2 cups heavy cream
2 cups half and half (OR 2 more cups cream)
1/2 cup coffee beans, roasted for 10 minutes at 400 degrees F and crushed
8 egg yolks
3/4 cup splenda
Instructions
In a medium saucepan, heat the cream, half and half, and crushed coffee beans to just under a boil. Remove from the heat and let stand 30 minutes -1 hour for the beans to infuse their flavor. The longer it sits, the stronger the coffee flavor.
In a medium bowl, whisk together the egg yolks and splenda. Pour the cream mixture into the egg yolks, whisking until well blended. Return this mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens slightly, enough to coat the back of a wooden spoon. Strain the custard through a fine mesh sieve and chill.
Freeze in an ice-cream maker following the manufacturer's instructions.
Yield: 1 quart
NOTE: The more fat you use, the softer and creamier it will be when done.
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