Coffee Ice Cream

Perhaps your new favorite bean dish:

Coffee has a relatively recent history here in Germany. In Abyssinia, it was known since time immemorial, before the drink spread across the Orient in the 16th century and across Europe since the middle of the 17th century. The first coffee house in Germany was founded in Nuremberg in 1686. A well-known saying about coffee is that good coffee must be like a good woman: black, hot and sweet.

Boil milk and whipping cream with half of the sugar and pour boiling hot on the coffee grounds. Steep for 10 minutes and pour through a fine sieve. Let it boil again.

For the water bath, heat about a hand’s width of water in a wide saucepan or have a special water bath pot ready.

In a bowl that matches the saucepan, beat the egg yolks and eggs with the remaining sugar until light and fluffy. Pour in the boiling hot coffee cream while beating.

Hang the baking bowl in the saucepan so that the bottom does not touch the surface of the water. Whip the cream on the gently simmering water bath until thick and combined.

Pass the cream through a sieve and whip in a cold water bath until cooled. Freeze the mixture in the ice cream maker or in the freezer, stirring occasionally.

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