Coffee Overload Ice Cream

In a medium-sized sauce pan, heat milk, cream, and whole coffee beans, until near boiling (do not let it boil or it will burn). Remove from heat and allow to cool. Once cooled, strain the cream mixture and discard the coffee beans.

In a separate bowl, whisk together egg yolks and sugar until pale. Add 1 cup of the cream mixture to the egg mixture, beating rapidly (to avoid cooking the eggs). Add the rest of the cream mixture and coffee to the egg mixture and beat until combined. Return the custard to the pan and cook on medium until it has thickened and coats the back of the spoon.

Cover and chill the custard overnight or until cold. Once cooled, place the custard in your ice cream maker and churn for 20-30 minutes.

Makes about 1 quart.