Yield: 1 quart

ingredients:

8 oz. whole milk
12 oz. heavy cream
1 cup whole coffee beans
3 oz. egg yolks
7 oz. organic, cane sugar
1/2 tsp. Celtic sea salt
2 tsp. pure vanilla extract
1 cup frozen cookie dough, cut into pieces

instructions:

In a heavy duty pot, bring the milk and cream to a simmer. Add coffee beans and let sit for 30 minutes to infuse the coffee beans.

In a small bowl, whisk the egg yolks. gradually, add the sugar and whisk to combine. Add the salt.

Discard the coffee beans from the cream/milk mixture and reheat, slightly. Ladle a small amount into the egg mixture. Keep adding, ladle by ladle, into the egg mixture until all of the dairy has been incorporated.

Return pot to the stove. Over medium heat, whisk until the mixture reaches 145 degrees. Set a strainer over a glass bowl. Remove the pan from the heat and strain the custard. Add the vanilla.

Set the glass bowl over an ice bath (a larger bowl filled with ice). Let cool completely. Once cool, process in an ice cream maker according to the manufacturer’s directions. Mix in the frozen cookie dough pieces and place in a plastic container. Freeze for at least 4 hours before eating.

- Recipe courtesy of Susan Salzman

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