This is undoubtedly the best coffee ice cream you have ever tasted.
Image and recipe are from Morten Heiberg from the book Heibergs is
For 4–6 people (approx. 600 g finished ice cream)
This is what you need
- 250 g sweet milk
- 250 g heavy cream
- 1 pinch flake salt
- 1 stick good vanilla
- 110 g of sugar
- 45 g whole coffee beans
- 60 g egg yolks (approx. 3-4 pcs.)
How to do it
Pour milk, cream and salt into a small thick-bottomed saucepan.
Strain the vanilla bean, scrape out the beans, and put the vanilla bean and bean in the pot together with 50 g of sugar and whole coffee beans. Heat it to just below the boiling point. Remove from the heat, cover and simmer for 10 minutes. Sift the mixture into a bowl.
Lightly whisk the egg yolks and the remaining 60g of sugar in a bowl.
First pour some of the hot milk cream into the beaten egg yolks while constantly beating to get used to the heat. Then pour in the rest of the warm milk cream.
Pour it all back into the pot. Allow the cream to thicken under low heat and stir constantly with a rubber utensil until it reaches a temperature of 85 °C. The cream must NOT boil! Use a digital thermometer to check the temperature.
Pour the cream immediately through a sieve into a bowl. Place the bowl in an ice-cold water bath and quickly cool the mixture to approx. 4 °C with regular stirring. If necessary, change the water so it is always cold. Run with a hand blender to ensure that the cream is completely smooth. Pour the cream into a tightly sealed container and refrigerate until completely cold.
Pour the mixture into the ice cream maker, and start the ice cream process. It will take approx. 45 min. for the ice cream to be completely finished. Keep an eye on the end, so that you have time to take out the ice cream as soon as it is finished, otherwise it will be difficult to get all the ice out as it quickly hardens.
Place the ice cream in a tightly sealed container and store in the freezer until serving. If the ice has been in the freezer for a long time and has become solid, let it temper for approx. 30 minutes in the fridge before serving. Arrange the ice cream in the desired number of portions. Serve immediately.
Hint! You can skip taking the cooled mixture in the fridge, but rather straight into the ice cream machine. The process in the ice cream machine will then take a little longer, approx. 15 min. more (total approx. 60 min.)