Coffee Ice Cream with Espresso Brittle Swirl
- 2 cups heavy cream
- 8 egg yolks
- 1 recipe Espresso Brittle
- ½ cup coffee beans, roasted for 10 minutes at 400°F and crushed
- 2 cups milk
- ¾ cup sugar
In a medium saucepan, heat the cream, milk, and crushed coffee beans to just under a boil. Remove from the heat and let stand at least 1 hour for the beans to infuse their flavor. In a medium bowl, whisk together the egg yolks and sugar. Pour the cream mixture into the egg yolks, whisking until w...