Coffee Crunch Ice Cream
This is my new favorite ice cream!! Makes 1 1/2 quarts
9 egg yolks
1 c (200g) sugar, divided
2 c (470 ml) whole milk
2 c (470 ml) heavy cream
1/2 c (120 ml) whole coffee beans
1/2 vanilla bean, split lengthwise, seeds scraped out, bean and seeds reserved
1/2 tsp salt
1 c (240 ml) crushed cocoa nib brittle (recipe follows)
In a large heatproof bowl, whisk together the yolks and 1/2 c (100g) sugar until it is lightened in color and forms ribbons.
In a large saucepan, combine the remaining sugar, milk, cream, coffee beans, vanilla bean and seeds. Bring to a boil, then slowly pour the cream into the eggs, whisking constantly so as not to cook the yolks. Return to the pan and, whisking constantly, cook until thick enough to coat the back of a spoon and not run when you run a finger through it. Whisk in the salt.
Pour the custard into a bowl, press plastic wrap onto the surface and refrigerate at least 8 hours or overnight.
After chilling, strain into your ice cream maker according to the manufacturer's directions. Discard the beans and recycle the vanilla bean, if desired, by rinsing a drying.
When the ice cream is done being processed, add in the crushed cocoa nib brittle, then freeze until firm, about 2 hours.
Cocoa Nib Brittle
Makes a little more than 3/4 lbs
1 c (200 g) sugar
4 Tbls (55 g) butter
1/6 c (40 ml) light corn syrup
1/4 c (60 ml) water
1/4 tsp baking soda
3/4 Tbls salt
3 oz (85 g) cocoa nibs
Line a rimmed baking sheet with aluminum foil or parchment paper and lightly coat with cooking oil.
In a medium-sized saucepan, combine the sugar, butter, corn syrup, and water. Stir thoroughly so that the sugar is completely wet and cook, without stirring, over high heat until it turns dark amber. This should take about 10 minutes.
Remove from heat, add soda and salt, and whisk, being careful of bubbles. Quickly fold in the cocoa nibs and pour onto the prepared baking sheet, spreading with the back of a spoon. Let cool completely and break into bite sized pieces. Crush 1 cups worth for the ice cream and store the rest at room temp for up to 2 weeks.