COFFEE WALNUT ICE CREAM

Steps:

• In a bowl beat the yolks with sugar until creamy and lighter in color. In a saucepan, add the cream and milk. When it simmers, remove from heat.
• While whisking the eggs, gradually add the cream and milk mixture. To get a smoother, silkier texture, strain the mixture through a sieve and pour it back in the saucepan.
• Keep stirring the custard on medium heat until it thickens enough to coat the back of a spoon. Draw a line at the back of the spoon and if both ends don'€™t meet, the custard is ready. Remove from heat immediately and pour in different bowl.
• Add coffee and vanilla, and stir.
• Prepare a chilled water bath with cubes of ice. Place the bowl on top and keep stirring the custard until it cools.
• Cover the custard with plastic allowing the plastic to touch the custard'€™s surface. Refrigerate the custard overnight or 6 hours. This will thicken the custard and blend the flavors well.
• Transfer the custard to the chilled container of the ice cream maker and process according to the manufacturer’s instructions.
• When done, transfer the ice cream to an airtight container and place in the freezer.