65g good quality ground coffee (Provenance Coffee Co., Ritual Coffee)
1 vanilla pod – seeds scraped out
450ml full fat organic milk (Elgaar Farm)
6 egg yolks (Mt Roland Free Range Eggs)
50g caster sugar
65g dark muscovado sugar
350ml organic double cream (Elgaar Farm)
70g hazelnuts, lightly toasted (Hazelbrae Hazelnuts) then tossed in honey (Honey Tasmania, West-Bee Honey)
Serve with a good cup of freshly brewed coffee (Provenance Coffee Co., Ritual Coffee)
Begin by combining your ground coffee, milk and vanilla pod plus seeds in a saucepan. Cook over a medium heat for around 20 minutes but avoid bringing to the boil then allow to cool slightly.
Next whisk together your egg yolks and sugar ready to add the coffee mixture to. In order to make sure the coffee has no grains pass it through a very fine sieve or muslin then gradually add to your sugar and egg mix. Once combined place the bowl over a pan of boiling water (be sure to not let the bowl come into contact with the water) and cook until the custard begins to thicken, stirring the whole time. The aim is for the consistency to be thick enough to leave a slight coating on the back of your spoon. Once it’s thickened stir in the cream and pour into your ice cream maker, churning for around 50 minutes then place in the freezer for another hour. Alternatively pour into a tray and churn it by hand with a spatula every hour freezing for a total of 3 hours.
Serve with your toasted and honey glazed hazelnuts plus a freshly brewed cup of coffee.