Ingredients
1/2 cup coffee beans
2 cup milk
2 cup heavy cream ( 1 pint)
1 cup sugar (less 2 tbs.)
1 pinch salt
4 egg yolks
2 tsp vanilla extract or flavor
Directions
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.
Servings: 1 servings
Coffee Ice Cream Recipe brought to you by Recipe Ideas
Categories: Beverages; Coffee; Dessert; Ice Cream
The History of Recipes
We can follow the history of written recipes back into ancient history, in fact as far back into recorded history as early Egypt, and potentially, even further back. Interesting though that is, sadly, these ancient records were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Later on, in The time of the romans around 25BC a man called Apicius created a number of scripts showing how to cook the recipes prepared by the Romans. In his scrolls, he describes how the meals were separated into starters, entrees and desserts, something that is very familiar to us today. Aspicius recounts how the ancient Romans used many different spices, including a few that are still present in modern kitchens for example bay, fennel and dill. Later on in the 1400s, knights returning from the crusades brought us many new foods and herbs from the Middle-East, including spices like coriander, basil and rosemary. These new foods and tastes was responsible for a surge in books on cooking, some of which are now in academic collections. By the time we get to the 20th century, cooking publications were starting to become popular mostly as a result of increased literacy, people having increased spare time and being a little richer. |
We hope you enjoy this Coffee Ice Cream recipe.
