I want to make a coffee ice cream that isn't overly rich or sweet.
How does this sound?
One and a half cups each whole milk (or half and half?) and heavy cream, three eggs yolks (I don't want it too eggy), half a cup of sugar and about 5 tablespoons of ground espresso roast coffee.
I would make the custard, steep the coffee for a couple of hours or orovernight and strain before churning.
Also, I have a question: what is the least amount of sugar that you have to add into an ice cream?