Put milk, cream, coffee beans, sugar and salt in a pot and bring to the boil (Put egg yolks in a bowl and add the boiling cream and whisk very thoroughly. Pour the egg mixture back into the pot, put it back on the stove and warm it gently up to approx. 78-80 ° with thorough mixing. Remove from the heat when the cream begins to thicken – Let the cream rest for 10-15 min. With coffee beans, run through a sieve and then back into the bowl and place it in the refrigerator. Stir in occasionally, until completely cold. Put the cream in a ice maker/machine, and let it run until it becomes firm and creamy, and then put the ice in the freezer until you will serve it.
Server coffee ice along with the marinated prunes and slightly picked mint and remember to drip a little of the syrup from prunes above .
500 g prunes
15-20 coffee beans (good quality )
1 organic lemon
1 vanilla pod
½ liter of water
150 g cane sugar
1 dl. armagnac
Split the vanilla pod and scrape the vanilla seeds out, cut lemon into slices and put it all up in a pot with cane sugar, water and coffee beans. Bring to a boil and let it cook for a few minutes. And take the pot off the heat. Come prunes into a bowl and pour syrup and Armagnac over .
Let prunes rest for 12-24 hours before serving.