COFFEE ICE CREAM

Ingredients:

2 cups milk

2 cups heavy cream

1 cup sugar

2 tablespoons light corn syrup

¼ teaspoon salt

¾ cup coarsely ground coffee beans

18 egg yolks

Combine the milk, heavy cream, half of the sugar, corn syrup, salt and ground coffee in a heavy nonreactive saucepan over medium heat and bring to a simmer, stirring occasionally. Remove the pan from the heat, cover, and let steep for 5 minutes. Strain the mixture (to remove the coffee grounds) into a clean pan and return to a simmer.

Meanwhile, in a glass or metal bowl, whisk together the egg yolks with the remaining sugar until thick and pale yellow, about 2 minutes. Gradually add about one-third of the hot cream mixture, whisking constantly. Pour the tempered mixture back into the saucepan and cook over low heat, stirring constantly, until the custard coats the back of a spoon (about 180 degrees). Pour the custard through a fine mesh strainer into a bowl. Place the bowl into an ice bath and stir every few minutes until cool. Refrigerate the custard for at least 4 hours, or overnight, before freezing in an ice-cream machine according to the manufacturer's instructions. Pack the ice cream in containers and freeze for several hours, or overnight, before serving.

MAKES ABOUT 8 SERVINGS.

Nutrients per serving: 490 calories, 10 grams protein, 32 grams carbohydrates, 36 grams fat, 140 mg sodium.

The Wichita Eagle

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