Making an amazing ice cream really comes down to being able to make a very simple custard base. The possibilities are limitless but homemade coffee ice cream is where we are starting.
2 cups (470ml) milk
2 cups (470ml) heavy cream (235ml ea)
1 3/4 cup (150g) coffee beans *See notes*
1 cup (220g) sugar
6 egg yolks
1.25tsp (4g) kosher salt
Notes on coffee beans: Obviously coffee ice cream is the king of ice creams but if you want to flavor it differently simply replace the coffee beans with whichever flavoring you prefer.
Start by measuring out the coffee beans.
To a medium-size pot, add in the heavy cream, whole milk, granulated sugar, and a small pinch of salt. Add measured coffee beans to the pot.
Heat over medium heat. Make sure not to boil it and that it’s just really hot.
Cover with a lid and let steep for 45 minutes.
Fill a large bowl with ice water and place a small bowl in that ice bath. Add heavy cream to the small bowl and set to the side.
Separate egg yolks into a medium bowl. Whisk and slowly ladle in the hot milk/cream mixture to temper the eggs.
Add tempered eggs back to the milk/cream mixture pot and heat. Don’t boil or let the temperature rise above 170F. Stir and maintain heat until it thickens to coat the back of a spoon.
Pour custard through a fine-mesh sieve into the small bowl in the ice bath. Stir until it has completely cooled.
Add ice cream base to ice cream machine to manufacturer’s directions. Once finished, pour into ice cream containers for a couple of hours or overnight before serving.