Italian Coffee Ice Cream - cooking recipe

Ingredients

6 None egg yolks
3 cups heavy cream
2 oz coffee beans
1 cup granulated sugar
None None chocolate-covered coffee beans, to decorate
None None ice cream cones, to serve (optional)

Preparation

Whisk egg yolks and heavy cream together. Add coffee beans. Heat over a double boiler for 10 mins, stirring constantly, until thick enough to coat the back of a spoon. Remove from heat, add sugar and stir until dissolved. Cover and chill for 2-3 hours, to infuse.
Strain coffee custard into an 8x4 inch loaf pan. Cover tightly with foil and freeze until partially frozen. Transfer to a chilled bowl and beat until ice particles break up. Return to loaf pan and freeze overnight, until firm.
Alternatively, churn in an ice cream maker according to manufacturer's instructions. Transfer to a loaf pan, cover with foil and freeze overnight.
To serve, scoop into glasses and sprinkle with chocolate-covered coffee beans. Serve with ice cream cones, if desired.