Preparation / Directions:
Beat the egg yolks with the castor sugar until light and pale in color. Scald the ream with the coffee beans and pour onto he yolks and sugar, stirring until combined. Pour back into the saucepan and stir over a low heat until the mixture thickens and coats the back of the spoon. Allow the mixture to cool leaving the beans in the custard. At this point strain and do the machine thing I guess...
I strain into a chilled ice cream tray, put into freezer, remove to stir/beat twice (in a chilled bowl) before completely firm. Serve with a small crisp amaretti biscuit.
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