Coffee Crunch Ice Cream
Makes about 1 quart
1/2 cup coarsely ground coffee
1 3/4 cups heavy cream
1 1/4 cups whole milk
1/2 cup plus 4 tablespoons sugar
1/3 cup light corn syrup
1/4 teaspoon salt
6 large egg yolks
Combine coffee, cream, milk, 1/4 cup plus 2 tablespoons sugar, corn syrup, and salt in medium saucepan. Heat over medium-high heat, stirring occasionally, until mixture is steaming steadily and registers 175 degrees, 5 to 10 minutes. Remove saucepan from heat.
While cream mixture heats, whisk yolks and remaining 1/4 cup sugar plus 2 tablespoons in bowl until smooth, about 30 seconds. Slowly whisk 1 cup heated cream mixture into egg yolk mixture. Return mixture to saucepan and cook over medium-low heat, stirring constantly, until mixture thickens and registers 180 degrees, 7 to 14 minutes. Immediately pour custard into large bowl and let cool until no longer steaming, 10 to 20 minutes. Place bowl in refrigerator and cool completely, at least 4 hours and up to 24 hours.
Remove custard from refrigerator. Strain custard through fine-mesh strainer and transfer to ice-cream machine. Churn until mixture resembles thick soft-serve ice cream and registers about 21 degrees, 25 to 35 minutes.
Transfer ice cream to airtight container, pressing firmly to remove any air pockets, and freeze until firm, at least 2 hours. Serve. (Ice cream can be stored for up to 5 days.)
- While the original recipe calls for an additional 2 tablespoons of sugar, I've added 4. I find that adding a bit more sugar makes the ice cream a tad easier to scoop once fully set, without making the ice cream itself overly sweet. I use a very strong dark French Roast; the added sugar may affect the flavor of a lighter roast.
- I removed several intermediary freezing steps, as I found it to be unnecessary (or at least indistinguishable to me) for the final texture of the ice cream.