Espresso Ice Cream

In a medium saucepan, mix the half and half, cream, sugar, and espresso beans over medium-high heat.

Once the mixture starts to bubble, remove it from the heat and let it steep for about 45 minutes.

Next, return the espresso mixture to the burner, again over medium-high heat. In a small bowl, beat the eggs until they are smooth.

Let the eggs sit out just while the espresso mixture is warming up, so that it’s easier to temper the eggs. When the espresso mixture becomes warm again, slowly pour it into the bowl with the egg yolks, stirring constantly. Once the egg mixture has been incorporated into the espresso mixture, return it to the burner.

Cook the mixture until it thickens, and then pour it through a strainer to discard the beans.

Mix in the vanilla, cinnamon, and ground espresso.

Chill the mixture for a bit, and then pour it into your ice cream maker and let it run for 35-40 minutes. Transfer the soft serve ice cream to an airtight container and freeze for several hours.

Once it has frozen completely, the ice cream is ready to be served. Makes about 1 quart; eight 1/2 cup servings.