Easy Coffee Ice Cream

Coffee Ice Cream

Adapted from NYT Cooking

2 cups heavy cream

2 cups whole milk

1 cup sugar

1/3 cup coffee beans, freshly ground

pinch of salt

Combine milk, cream, sugar, and coffee beans in a large saucepan and place over low to medium heat on top of stove. Stir occasionally to dissolve the sugar in the milk/cream mixture. After about 10 minutes remove from heat and strain out coffee beans into heatproof containers. Cool overnight in fridge.

Using an ice cream machine, churn cooled cream mixture. You can eat it right away and also freeze immediately and eat in a few hours.