After a night and a day of slow steeping, the cream and yolk mixture I made last night has gone a hazelnut-brown. I strain it to get rid of the beans (the mixture was already thick from the warmed-through yolks, and has been made thicker by the acidic coffee beans), and churn it in my new ice cream maker. (This is almost a complete disaster, when I fail to read the instructions properly and get the turning on/adding liquid in the wrong order. A bit of fierce scraping with a silicone spatula sorts things out.)
Until now, I’ve made ice cream in a plastic box in the freezer, beating it with a fork frequently as it freezes. The ice cream churn results in a much softer, creamier texture.
The sweetness of the mixture is toned down a bit once the ice cream has been frozen. We eat it in happy silence – I wish I’d made more.