1-Let’s dive into making Cold Brew Coffee Ice Cream, and I promise it’s as fun as it is rewarding. Start by gathering your ingredients and setting aside time for steeping, which takes about 8 hours overnight. This step is crucial for extracting that deep, flavorful coffee essence without any bitterness.

2-First, combine the 150 ml milk and 300 ml double cream in a bowl, then stir in the 45 g ground coffee. Let this mixture steep for approximately 8 hours to infuse the flavors fully. Once done, filter out the coffee grounds and gently heat the liquid in a pan until it simmers, which should take about 5 minutes.

3-Meanwhile, in a large bowl, whisk the 6 free range egg yolks with the 110 g sugar until pale and fully dissolved, creating a smooth base. Slowly pour the hot milk and cream mixture into the egg yolks while whisking continuously to avoid curdling. Return everything to the pan and cook gently, stirring constantly, until the custard thickens and coats the back of a spoon this usually takes around 10 minutes.

4-After cooling the custard, churn it in an ice cream machine until thick, about 20 minutes. Finally, transfer it to a plastic container and freeze for a few hours until firm. For those adapting for dietary needs, swap in plant-based alternatives during the mixing step to keep it versatile.