Vanilla or Coffee Ice Cream

Ingredients

• 2 vanilla beans or ½ cup whole coffee beans
• 2 cups heavy cream
• 1 cup whole milk
• ⅔ cup sugar
• ⅛ teaspoon fine sea salt
• 6 large egg yolks

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    733 calories; 52 grams fat; 30 grams saturated fat; 16 grams monounsaturated fat; 2 grams polyunsaturated fat; 43 grams carbohydrates; 43 grams sugars; 8 grams protein; 445 milligrams cholesterol; 159 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 1 1/2 pints

Preparation

1. If making vanilla ice cream, slice vanilla beans in half lengthwise and scrape down the sides. If making coffee ice cream, grind beans coarsely in a coffee grinder or food processor.
2. In a small pot, combine vanilla bean seeds and pods or coffee grounds, heavy cream, milk, sugar and salt. Simmer until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
3. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Remove from heat and allow custard to steep for 30 minutes.
4. Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
5. Churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for soft serve, or store in freezer until needed.