White mocha ice cream with a shot

Ingredients for 1 servings:

• 250 ml cream
• 75 ml water
• 1 handful of coffee beans
• ½ vanilla pod(s) (Bourbon vanilla)
• 2 egg yolks
• 70 g sugar, fine
• 1 shot of liqueur (coffee liqueur)

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

for the ice cream machine

Add the coffee beans to the cream about 12 hours in advance and refrigerate. Then add them to a saucepan with the water. Split open half a vanilla pod, scrape out the seeds, and add them along with the pod. Heat gently to about 90°C. In the meantime, mix the sugar and two egg yolks in a mixing bowl until you get a white, creamy mixture. This should take about 10 minutes. Now strain the slightly cooled cream through a sieve and slowly stir it into the egg custard. Pour the mixture into a saucepan and heat gently (about 80°C), stirring constantly, until the mixture thickens slightly. I use a silicone spatula for stirring; it works best. Let the mixture cool and then pour it into the ice cream maker. After 15 minutes, I add a dash of coffee liqueur to the ice cream mixture. Because of the alcohol, the ice cream maker may need 10 minutes longer for the ice cream to thicken. Without an ice cream maker, you can of course also freeze the mixture and then have the ice cream after about 3-4 hours.