Cappuccino Chocolate Chip Ice Cream

In a saucepan, heat milk on medium-high heat until you see the first signs of bubbles, then remove from heat. Stir in coffee and allow to steep for 3-4 minutes. Strain the coffee grounds out of the milk using a fine sieve. Slowly add the milk into the eggs, whisking constantly. Return the mixture to the saucepan and add the sugar and salt. Stir for 3-4 minutes over medium-high heat until the mixture thickens. Add vanilla and 1 cup of the half-and-half. Move the mixture to the refrigerator until chilled. Meanwhile, chop the chocolate bar into small chunks and/or shards and set aside. Once the mixture is chilled, add it, the chocolate, and the rest of the half-and-half to your ice cream maker and freeze according to the manufacturer’s instructions.

Note: If you use a very strong vanilla, you can use just two teasoons instead of three.

Makes about 1.5 quarts.