Coffee Crunch Ice Cream

Preparation

Step 1: Infuse the coffee and vanilla

Brew a strong coffee and let it cool slightly. Split the vanilla bean and scrape out the seeds. Pour the milk into a saucepan, add the coffee, the pod and the seeds, then bring to a simmer.

Remove from the heat, cover and let infuse for 15 minutes so the milk picks up all the coffee and vanilla flavours. Remove the pod before continuing.

Step 2: Make the custard

In a mixing bowl, whisk the egg yolks with the sugar until pale and fluffy. Pour the hot coffee milk in a thin stream while whisking vigorously.

Return everything to the saucepan and cook over low heat, stirring constantly with a spatula, until the custard coats the back of the spoon (about 180°F / 83°C). It must not boil. Off the heat, stir in the heavy cream.

Step 3: Chill the base

Let the mixture cool to room temperature, then cover with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate for at least 3 hours, ideally overnight.

A thoroughly chilled base is the key to successful churning: the ice cream will be creamier and set faster in the machine.

Step 4: Churn the ice cream

Pour the cold base into the ice cream maker and churn for 25 to 30 minutes, until you get a soft, creamy soft-serve texture. Meanwhile, crumble the shortbread cookies into irregular pieces, keeping a few larger shards.

Coffee is naturally not very sweet, so taste the base before churning and adjust the sugar if needed.

Step 5: Fold in the shortbread and freeze

Add three-quarters of the shortbread pieces at the end of churning so they spread through without getting crushed. Transfer the ice cream to an airtight container and sprinkle the rest of the shortbread over the top.

Freeze for at least 2 hours before serving. Serve in scoops, with an espresso or a caramel sauce drizzle for an extra indulgent touch.