Yield: Yields about 1 quart.
Coffee addicts, get your caffeine fix from this coffee-bean infused ice cream, which uses David Lebovitz’s simple formula to create your own custom ice-cream flavor with flavor infusions and add-ins.
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I made this as part of a St. Patrick's Day menu. Irish Cream flavored coffee beans intensified the flavor as well as cream and milk from a local dairy as opposed to ultra pasteurized products. I strained the coffee beans out of the infused cream and milk mixture before the custard making process-I thought that made the process a little easier. Delicious recipe!
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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