200g high roast, best quality coffee beans
100g golden caster sugar
150g caster sugar
10 large egg yolks
200ml very cold double cream
200ml very cold whipping cream
Put the milk on to a low heat and tip in the coffee beans together with the 100g of golden caster sugar. Stir well and bring up to the boil. Allow the milk to seethe up over the coffee beans once, remove from the heat, give it a brief whisk and pour into a glass or stainless-steel bowl. Cover the bowl with a lid and suspend over a pan of hot water for one hour; which is not to say boiling -- the idea is to keep the milk hot to extract flavour from the coffee beans by sustained heat. What I do is decant tepid water and then top up with water boiled in a kettle; do this about every quarter of an hour (well worth it if you enjoy cooking, pointless if you can't be bothered).
Strain the coffee-flavoured milk through a fine sieve into a clean bowl and set aside. Discard the coffee beans. Briefly beat together the egg yolks and the 150g of (white) caster sugar until thick and yellow, then add the coffee-flavoured milk to them. Gently whisk together and then pour straight back into the used milk/coffee bean pan. Make a thinly textured custard with this mixture, being careful not to allow it to boil, but ensuring that it does, actually, lightly thicken. Pour into a chilled bowl and whisk in both the cold creams. Leave to cool completely and remove any visible surface froth with a spoon. Churn in an ice-cream machine in the usual way until very thick, and as smooth and ivory as a pot of window putty. Spoon into a lidded container and freeze until firm and ready to serve, about two hours or so.Reuse content