BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
July 15 2009
Caribou Coffee Ice Cream
6 egg yolks
4 tablespoons fresh finely ground coffee, preferably Caribou Coffee
8 ounces of soft brown sugar
1 pint milk
6 fluid ounces of very hot water
Take the finely ground coffee and pour the water onto it then let it stand for about 10 minutes.
You then need to remove the coffee grounds by straining the mixture. In a heatproof bowl mix together the sugar and egg yolks, then whisk until thick and pale. Whisk in the milk and the coffee, then put the bowl over a saucepan of simmering but not boiling water. Cook until the mixture is thick or until it forms a layer on the back of a wooden spoon being sure to stir it all the time. Take the saucepan off the heat and place the bowl to one side to cool. If you want to prevent a skin forming on the mixture you can cover with plastic wrap, pressing down against the surface. Chill in the refrigerator for 2 hours.
Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturers instructions. After the ice cream is made, transfer to an airtight container. Cover tightly and freeze until ready to serve. Garnish with chocolate curls.