'C' is for....coffee chunk ice-cream

Has it really been nearly a month since I posted?! How does life get so busy?

Today's recipe was actually made on Valentine's Day (read: my beloved and I don't like to buy into that commercial Valentine's rubbish and yet annually succumb in some way to the romantic celebration).

Check out my little V-day treat:

So onto the matter at hand (and my beloved's V-day "love"): coffee ice-cream.

Coffee ice-cream has been my personal favourite since I was three years old. Yes, you did read that correctly. You see, my wonderful grandma used to make a weekly pilgrimage to her local grocery store in Camberwell to buy small containers of Haagen-Dazs' coffee ice-cream. Her little indulgence quickly became my favourite flavour and has remained firmly at the helm of my ice-cream addiction ever since. Accordingly, my first attempt at making coffee ice-cream represented a fairly momentous personal occasion and I'm excited to say that I was very proud of the finished product!

Coffee chunk ice-cream

Serves 8

6 egg yolks

6 tbs freshly ground coffee

200ml hot water

160g brown sugar

250ml cream

1 cup milk

75g chocolate-coated coffee beans 

Pour boiling water onto coffee grounds and allow to stand for 10 minutes.

In a saucepan, whisk egg yolks and sugar into a thick paste. 

Continue to whisk in cream, milk and finally strained coffee.

Turn on heat (low!) and continue to stir until the mixture thickens up and coats the back of your spoon. 

Remove from heat and allow cool for a few hours.

Transfer into ice-cream maker and churn for approximately 20 minutes or according to manufacturer's directions.

With about five minutes of churn time remaining, add chocolate-coated coffee beans. I used this variety, but thought the chocolate could have been more intense/creamier.

Transfer to a plastic container and freeze.
At "ice-cream-o'clock" (which, if you didn't already know, comes around four times daily!) enjoy intense, rich coffee ice-cream goodness!