Ingredients
Serves 12
1 1/2 cups whole milk
3/4 cup sugar
3/4 cups whole coffee beans (medium roast) Pinch salt
1 1/2 cups heavy cream, divided
6 large egg yolks
1/4 teaspoon vanilla extract
Optional: 1 Tbsp chocolate covered coffee beans 12 Donsuemor Madeleines
Instructions
- In a medium saucepan combine the milk, sugar, salt, and coffee beans. Cook over medium heat, stirring occasionally until steaming. Reduce the heat to low.
- Lightly beat the egg yolks in a small bowl. Slowly pour half the hot milk into the eggs while whisking continuously. Return the mixture to the pot and cook over medium heat, stirring occasionally, until thickened, about 5 minutes.
- Strain the custard through a fine-mesh sieve set over a medium bowl. Cover it with plastic wrap, allowing it to touch the surface of the custard to prevent a skin from forming. Place bowl over an ice bath until cold, about 15 minutes.
- When ready to make the ice cream, whisk the cream and vanilla into the custard until smooth. Refrigerate until cold, about 2 hours.
- Churn in an ice cream maker according to the manufacturer’s instructions. Mix in the chocolate covered coffee beans.
- Enjoy right away or transfer to a freezer-safe container. The ice cream will keep for up to 2 weeks. When ready to enjoy, layer ice cream in between 2 Donsuemor Madeleine cakes and enjoy right away!