INGREDIENTS:
- 4 large egg yolks
- 1/2 cup whole coffee beans
- 2 cups heavy cream
- 1 cup half-and-half
- 3/4 cup packed light brown sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
INSTRUCTIONS:
- Set a medium bowl in a large bowl of ice water. In another medium bowl, whisk the egg yolks until pale and slightly thickened, about 2 minutes.
- In a spice grinder, pulse the coffee beans until coarsely chopped. In a medium saucepan, combine the coffee with the cream, half-and-half, sugar and salt. Bring to a simmer and cook over moderate heat, whisking occasionally, until the sugar is completely dissolved and the cream mixture is steaming, about 7 minutes.
- Slowly whisk half of the hot cream mixture into the beaten egg yolks in a thin stream, then whisk this mixture into the saucepan. Cook over moderately low heat, stirring constantly with a rubber spatula, until the custard is thick enough to lightly coat the back of the spoon, about 7 minutes; don’t let it boil.
- Transfer the custard to the bowl set in the ice water, stir in the vanilla, and let cool for about 30 minutes, stirring occasionally. Pour the custard through a strainer into another medium bowl and refrigerate until very cold, about 1 hour.
- Whisk the chilled custard a few times, then scrape it and transfer to the Ninja Creami, the best ice cream maker for home tub. Freeze for 24 hours.
- After 24 hours, remove the Ninja tub from the freezer and let it thaw for 15-30 minutes. And you're ready to Creamify by turning on the Ninja Creami to start processing your ice cream.
- Serve and enjoy!
