Lactose-Free Coffee Ice Cream

Directions

1. In a saucepan, combine the whole milk, sugar, whole coffee beans, and a pinch of salt. Heat the mixture over medium-low heat, stirring occasionally, until it starts to steam. Do not let it boil. Remove from heat.

2. Once steaming, remove the saucepan from the heat and let the mixture steep for about 30 minutes to infuse the coffee into the milk. Stir occasionally.

3. After steeping, strain the mixture through a fine mesh sieve to remove the coffee beans, pressing down to extract as much flavour as possible. Discard the coffee beans.

4. Return the strained mixture back to the saucepan. Add 1 cup of heavy cream to the saucepan and heat over medium-low heat until warmed through, but not boiling.

5. In a separate bowl, whisk the egg yolks until smooth. Gradually pour a small amount of the warm milk mixture into the egg yolks, whisking constantly to temper the eggs.

6. Once tempered, pour the egg mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 5-7 minutes. Do not let it boil.

7. Remove the saucepan from the heat and stir in the vanilla extract and finely ground coffee until well combined.

8. Pour the mixture through a fine mesh sieve into a clean bowl to remove any lumps or bits of egg.

9. Cover the bowl with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming. Chill the mixture in the refrigerator for at least 4 hours, or until completely cold.

10. Once chilled, whip the remaining 1/2 cup of heavy cream until stiff peaks form. Gently fold the whipped cream into the chilled coffee mixture until smooth and well combined.

11. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

12. Transfer the churned ice cream into a freezer-safe container. Smooth the top with a spatula.

13. Cover the container with a lid or plastic wrap and freeze for at least 4-6 hours, or until the ice cream is firm.

14. Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly for easier scooping.

15. Scoop the homemade coffee ice cream into bowls or cones, and enjoy the creamy, flavourful goodness!