Lamill House Blend Ice Cream

You say tomato, I say tomato. You say Intelligentsia, I say Lamill. It's debatable, but ultimately it comes down to an opinion and in my opinion Lamill makes a better cup o' mud. Which is exactly why I choose Lamill's House Blend to make my coffee ice cream. Good coffee beans really make a difference in coffee ice cream, a huge difference! So needless to say since the coffee was fantastic, so was the ice cream, creamy smooth caffeinated fantastic!

Lamill House Blend Ice Cream

Ingredients

• 1 1/1 cups whole milk
• 3/4 cup sugar
• 1 1/2 cups whole coffee beans
• pinch of salt
• 1 1/2 cups heavy cream
• 5 large egg yolks
• 1/4 teaspoon vanilla extract
• 1 teaspoon of finely ground coffee

Directions

1. Warm the milk, sugar, whole coffee beans, salt and 1/2 cup of the cream in a medium saucepan. Once the mixture is very hot to the touch but not boiling, cover the saucepan, remove from the heat and let it steep at room temp for 2 hours.

2. After the 2 hours have past, place the remaining 1 cup of cream in a medium bowl with a mesh strainer over it. In a separate medium bowl, whisk the egg yolks together. Rewarm the coffee infused milk mixture (yes leave the beans in there) until very hot but not boiling. Slowly pour the hot coffee mixture into the egg yolks whisking constantly and vigorously, then pour the combined mixture back into the saucepan.

3. Stir the mixture constantly over medium heat with a rubber spatula, scraping the bottom as you stir, until the mixture thickly coats the back of your spatula to the point where the custard doesn't run together when you run your finger across the back of the spatula. Pour the custard through the stainer into the cream, pressing the coffee beans against the strainer to extract as much flavor as possible, then set the beans aside. Stir the mixture over an ice bath to cool it down, while stirring add the vanilla and finely ground coffee. Chill the mixture in the refrigerator partially covered with plastic wrap for 8 hours or overnight.

*4. At this point if the cream is not "coffee tasting enough" for you, let the beans soak in the mixture a little longer at room temp until desired flavor is achieved. Strain out the beans and refrigerate the same as above.

5. Church in your ice cream maker according to manufacturers directions.