Coffee Ice Cream with Chocolate Covered Espresso Beans

In a sauce pan, combine the cream, milk, coffee, sugar and salt until it is steaming hot and the sugar has melted into the cream mixture.

Meanwhile, whisk the egg yolks until fluffy in a large bowl. While whisking, pour in a little bit of the hot cream at a time, tempering the eggs.

When it’s well combined, return it to the sauce pan.

Heat the custard over medium heat while stirring. When the custard coats the back of a spoon, remove it from the heat.

Pour the hot custard through a fine sieve and into a bowl. Refrigerate at least two hours and up to overnight.

When the custard is chilled, make the ice cream according to the maufactururers instructions.

Roughly chop the espresso beans.

When the ice cream is halfway through the churning process, add the chopped espresso beans.

Scoop the ice cream into a container.

Freeze for at least 4 hours.

Scoop and enjoy!