A coffee flavor at the end of a meal can be doubly pleasing; it can satisfy the desire for both coffee and dessert. Our coffee ice cream has an intense coffee flavor, much more so than traditional coffee ice cream because we use no eggs and less cream. It may not be quite as smooth, but I find it more refreshing.
Crush the coffee beans with a rolling pin or with the back of a pan. Do not use a grinder or food processor because the resulting grind is too small and it causes the ice cream to take on an unpleasant gray color. I find that decaffeinated beans produce a smoother ice cream than regular coffee beans.
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