Featuring: Artisan® Fleur de Sel
This cold sweet treat is perfect for anyone who loves coffee and sea salt in one bite!
Makes: about 1 quart
Preparation Time: 30 minutes plus 4 hours+ chill time
Cook Time: 30 minutes
Cooking Directions
- Combine the cream, milk, sugar, coffee, and salt in a medium, heavy saucepan and heat over medium heat. Bring to a gentle boil and then remove pan from the heat.
- Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, back into the hot cream.
- Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon, about 3-5 minutes.
- Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for 4 hours or up to overnight. Place a vessel to store the ice cream in the freezer to chill.
- Remove the mixture from the refrigerator and pour into the bowl of an ice cream machine. Churn according manufacturer instructions. Place the finished ice cream in the pre-chilled vessel and store in the freezer. When ready to serve, sprinkle a touch of the Fleur de Sel Sea Salt on top of individual servings, if desired.