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Chicory Coffee Ice Cream
2
1
2
1
1
8
Tablespoon Community New Orleans Blend instant coffee granules or granules of any instant coffee
Quart Whole milk
Cup Heavy cream
−1/2 Cup Sugar
Pinches black pepper
Large Egg yolks
In a large nonreactive saucepan over medium heat, combine the instant
coffee, milk, heavy cream, sugar, and pepper. Whisk until the sugar is
dissolved. Heat the mixture to the scalding point. Remove from the heat.
Beat the egg yolks in a large mixing bowl. Add the cream mixture, about 1/4
cup at a time, to the beaten egg, whisking well between each addition, until
it is all used. Pour the mixture back into the saucepan and cook, stirring,
over medium heat until the mixture becomes thick enough to lightly coat the
back of a spoon. Remove from the heat and strain through a fine−mesh sieve
into a glass bowl. Cover the top of the mixture with plastic wrap (this will
keep a skin from forming) and let cool completely. Place the mixture in the
refrigerator and chill completely. Pour the mixture into an ice cream
machine and follow the manufacturer's directions for the churning time.
Yield: 1/2 gallon
Chicory Coffee Ice Cream
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