Coffee Ice Cream with Milk

Ingredients

• 1 liter milk
• 200 grams coffee beans, roasted
• egg yolks, beaten
• 1–2 cups concentrated coffee

Instructions

1. Heat the milk as you would for making mantecado (ice cream base). Add the roasted coffee beans, tied in a small muslin sachet, and bring to a simmer. Let steep until the milk takes on the coffee flavor. Remove the sachet of beans.
2. Mix the infused milk with the beaten egg yolks. Churn in an ice cream freezer until frozen.
3. If you prefer a deeper coffee color, stir in one or two cups of concentrated coffee before freezing.