I must start this post with a disclaimer: this entire ice cream recipe was the brain child of Joy the Baker. I take absolutely zero credit for this wonderful dish, so heap all the compliments on her. It all started when Joy read on my blog that I was in a funk. Being the wonderful person that she is, she immediately sent me a care package! Someone I have never actually met cared enough to take time out of her very busy day to send me something that she knew would make me smile. And it really, truly did…
To say I was touched was an understatement, so I very quickly sent her a thank you e-note. Her response? A lovely suggestion for coffee infused ice cream! I couldn’t resist making it and it turned out heavenly. I threw in the walnuts because let’s face it, everything tastes better with nuts (get your minds out of the gutter people). So this is my tribute to Joy, a very true and dear blogger friend…scratch that. A very true and dear friend.
1 cup whole milk
2 tablespoons coffee beans
2 cups heavy cream
1/2 cup sugar
4 egg yolks
Combine the milk and sugar in a saucepan and warm it up to a simmer. Remove from the heat and add the coffee beans. Allow the beans to steep for an hour and then drain out the whole beans. In a different bowl, separate out the egg yolks and temper them with a tablespoon of the milk mixture. Whisk the egg mixture and then add it to the milk. Add the heavy cream to the milk mixture and return it to the stove on low heat. Stir the custard like mixture until it thickens. Once it does, allow it to cool before pouring it into your ice cream maker. Follow the manufacturer’s instructions for the ice cream and add the walnuts five minutes before it is done!
I have only been a part of the food blogging community for about five months, but I have already met some amazing people. This is my 100th post and I couldn’t think of a better way to celebrate it than thanking one of the nicest, most supportive blogger friends I have ever met!