This is undoubtedly the best coffee ice cream you have ever tasted.

Photo and recipe by Morten Heiberg, from the book «Heibergs is».

How to make coffee ice cream

1. Infuse the milk
   Pour the milk, cream and salt into a small heavy-bottomed saucepan. Split the vanilla pod, scrape out the seeds and add both pod and seeds to the pan together with 50 g of the sugar and the whole coffee beans. Heat to just below boiling point, then remove from the heat, cover and leave to infuse for 10 minutes. Strain into a bowl.
2. Temper the yolks
   Lightly whisk the egg yolks and the remaining 60 g sugar in a bowl. Pour a little of the hot milk mixture into the yolks while whisking constantly so they get used to the heat, then pour in the rest.
3. Cook the custard
   Pour everything back into the pan. Let the custard thicken over low heat, stirring constantly with a spatula, until it reaches 85 °C. It must NOT boil! Use a digital thermometer to check the temperature.
4. Cool quickly
   Immediately pour the custard through a sieve into a bowl. Place the bowl in an ice-cold water bath and cool quickly to approx. 4 °C, stirring regularly. Change the water if needed so it stays cold. Blend with a stick blender until completely smooth, pour into an airtight container and refrigerate until completely cold.
5. Churn
   Pour the mixture into the ice cream maker and start it. The ice cream takes approx. 45 minutes. Keep an eye on it towards the end and take it out as soon as it is ready – it hardens quickly and can be hard to get out.
6. Freeze and serve
   Store the ice cream in an airtight container in the freezer until serving. If it has been in the freezer for a long time and become hard, let it temper in the fridge for approx. 30 minutes. Divide into portions and serve immediately.

Tips:

• You can skip chilling the cooled mixture in the fridge and pour it straight into the ice cream maker. The churning will then take approx. 15 minutes longer (approx. 60 minutes in total).