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Title: Coffee Ice Cream
Yield: 1 Servings

Ingredients

    1/2 c  coffee beans
      2 c  milk
      2 c  heavy cream ( 1 pint)
      1 c  sugar (less 2 tbs.)
      1 pn salt
      4    egg yolks
      2 ts vanilla extract or flavor

Instructions

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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