coffee ice cream

125ml hot water
40g coarsely ground dark roast coffee beans
pinch mixed spice
300ml single cream
4 egg yolks
75g demerara sugar
300ml double cream

Pour the water over the coffee and leave to stand for 5 minutes. Strain the coffee into a pan with a pinch of mixed spice and the single cream. Bring to a simmer

Whisk the egg yolks and demerara sugar until pale and thick, then pour the coffee flavoured cream onto the eggs, stirring continuously. Return to the pan and thicken the custard. allow to cool and chill in the fridge for an hour

Add the double cream and freeze churn the coffee ice cream.