Coffee Ice Cream - cooking recipe

Ingredients

6 None large egg yolks
3 cup cream
2.25 oz coffee beans
1 cup sugar

Preparation

Turn freezer to its coldest setting. Whisk egg yolks and cream together in a heatproof bowl. Add coffee beans and place over a pan of simmering water, stirring constantly, until thickened. Remove from heat. Add sugar and stir until dissolved. Cover and place in refrigerator to infuse for 2-3 hours.
Strain mixture and discard coffee beans. If using an ice cream maker, process mixture according to manufacturer instructions. Otherwise, transfer mixture to a metal loaf pan. Cover tightly with foil and freeze until partially frozen, about 2-4 hours. Transfer to a chilled bowl and whisk until ice particles break up. Return to loaf pan and freeze overnight, until firm.
Scoop ice cream into cups or glasses to serve.