Homemade Organic Coffee Ice Cream

I have adapted this recipe from Emeril Lagasse.  I have made it synthetic-chemical free, organic and altered the method to make the ice cream without an ice cream maker.

Here’s What You’ll Need:

• 2 cups [1 pint] grass-fed organic heavy cream
• 2 cups grass-fed whole milk
• 3/4 cup organic cane sugar
• 1 Tbsp. Homemade Organic Instant Coffee
• 6 organic pasture egg yolks (3 “Ooey Bird” eggs will work fine since there’s two yolks in each egg.  Reserve the egg whites for another use.  Freeze if not using within a couple of days.)

Here’s How I do it:

1. Place the cream, milk, and coffee into a medium saucepan, over medium heat.
2. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
3. In a medium mixing bowl whisk the egg yolks until they lighten in color.  Alternatively, you can also use an electric mixer on low with the whisk attachment.
4. Gradually add the sugar and whisk to combine.
5. Strain the milk mixture to remove any small pieces of coffee bean.
6. Pour the milk mixture into the egg mixture, whisking continuously as you pour.
7. Return the mixture to the saucepan over medium heat.
8. Continue to cook, whisking frequently, until the mixture thickens slightly and coats the back of a spoon.
9. Place the custard into a stainless steel mixing bowl.
10. Allow the custard to cool for 30 minutes on the counter.
11. Refrigerate mixture for at least 6 hours or overnight, stirring often.
12. Place the mixture into the freezer.
13. Stir the mixture every 15 minutes for 1 hour.
14. Place the mixture into the deep freezer for at least 8 hours.
15. Enjoy!