Emeril Lagasse. I had bought these coffee beans in Paris on our honeymoon, and the Europeans know how to make a strong coffee. I love my ice cream machine, which B had bought refurbished for my for Christmas a few years ago.
Milk & Honey Luxuries, my maid of honor gift for my coffeeholic sister. It says "Coffee is my happy place."
Let's make the world a happy place too. Enjoy!
Coffee Ice Cream
2 cups heavy cream
2 cups whole milk
1/2 cup granulated sugar
2 tablespoons instant coffee granules
6 egg yolks
Combine and bring the boil the cream, milk, sugar, and coffee in a medium saucepan, then remove from the heat.
Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks to temper it, then add slowly add the egg mixture to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens. Remove from the heat, cover with plastic wrap, and chill in the refrigerator at least 2 hours, preferably overnight
Remove from the refrigerator and pour into the bowl of an ice cream machine. After the ice cream is made, store in a airtight container and freeze until ready to serve.