Coffee Ice Cream with Espresso Swirl

Cook Time: ten minutes

Prep Time: 30 minutes

Total Time: 40 minutes

Ingredients:

Coffee Ice Cream:
two cups heavy cream
two cups milk
1/2 cup coffee beans, roasted for ten minutes at 400 degrees F and crushed
8 egg yolks
3/4 cup sugar
.
Espresso Brittle:
one cup sugar
1/4 cup water
two Tablespoons espresso beans, crushed with a rolling pin or chopped in a food processor to medium-fine crumbs
one oz. (two Tablespoons) butter
Pinch salt

Preparation:

To Make Coffee Ice Cream:
In a medium saucepan, heat the cream, milk, and crushed coffee beans to under a boil. Remove from the heat and let stand at least one hour for the beans to infuse their flavor. (You can make the espresso brittle while the beans steep.)

Freeze in an ice cream machine following the manufacturer's instructions. When frozen but still soft, transfer the ice cream to a stainless-steel bowl and swirl in the chopped brittle with a spatula. Cover the ice cream tightly with plastic wrap and freeze. Garnish with the remaining shards of brittle, when serving, in case you like.

In a medium bowl, whisk together the egg yolks and sugar. Pour the cream mixture in to the egg yolks, whisking until well blended. Return this mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens slightly, to coat the back of a wooden spoon. Strain the custard through a fine mesh sieve and chill.

Yield: one quart