This egg yolk coffee ice cream is super-simple, so tasty, and will help you get one more step towards your zero waste goals.
Egg Yolk Coffee Ice cream
freeze 4 hrs
prep/cook 30 mins
makes 1 litre
4 large leftover egg yolks
150g caster sugar
375ml whole milk
30-50g used coffee grinds
375ml double (heavy) cream
Combine the egg yolks and sugar in a bowl and whisk until combined. Continue to whisk until the mixture is pale in colour and smooth. Combine the milk and coffee grinds in a saucepan over medium heat and bring to a simmer. Remove from the heat and cool slightly. Ladle about 240ml of the warm milk into the bowl with the egg mixture and whisk. Transfer the egg mixture back into the pan with the remaining milk and heat gently. Stir continuously as the mixture thickens to a custard consistency – it should be thick enough to coat the back of a wooden spoon.
Strain the mixture through a fine sieve into a large mixing bowl set over an ice bath
to cool the custard. Add the cream and stir through. Chill thoroughly (preferably overnight) before churning in an ice-cream machine according to the manufacturer’s instructions. Transfer to a storage tub and freeze for at least 4 hours until solid. The ice cream will keep in the freezer for up to 1 month.
Extracted from The Zero Waste Cookbook by Giovanna Torrico & Amelia Wasiliev (Hardie Grant, approx €17).