Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Coffee beans 1 pn Salt
2 c Milk 4 Egg yolks
2 c Heavy cream ( 1 Pint) 2 ts Vanilla extract or flavor
1 c Sugar (less 2 tbs.)

Preheat oven to 350 F. Spread coffee beans in a pan and roast them
for 5 min. Let cool, and grind coarsely. Combine beans with milk and
cream in heavy saucepan and bring to simmer, stirring. Cover, remove
from the heat, and let stand for abt. 30 min. Add 1/2 cup sugar and
salt and stir to dissolve.

In lge. bowl of elec. mixer, beat yolks with the remaining sugar until
mixture is very thick. Strain the coffee grounds out of the mik and
cream and gradually add half the lquid to the yolk-sugar mixture,
beating on low speed and scraping down the sides of bowl with
spatula. Combine with remaining milk-cream-coffee infusion and
return to the saucepan.

Cook the custard over med-low heat, stirring constantly, until the
mixture almost simmers and has thickened to a thin custard
consistency. Set the pot at once into pan or sink containing cold
water to stop cooking. Cool, stirring often, then add the vanilla
extract. Chill thoroughly, covered.

Strain custard into the can of your ice cream freezer and freeze
according to manufacturer's directions.

Yield: abt. 1 1/2 qts.

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