Coffee Ice Cream
Makes about 1 quart

Ingredients:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1/4 cup finely ground coffee beans
4 large egg yolks
1 teaspoon pure vanilla extract

Directions:
1. In a saucepan, combine the heavy cream, whole milk, sugar, and finely ground coffee beans. Heat the mixture over medium heat until it just starts to simmer. Do not let it boil.

2. Remove from the heat and cover. Let it steep for about 20 minutes to infuse the coffee flavor.

3. Strain the mixture through a fine-mesh sieve double-lined with cheesecloth to remove the coffee grounds. Strain two times, if necessary to remove all the larger coffee grounds. Return the strained coffee cream mixture to the saucepan and bring to a medium heat.

4. In a separate bowl, whisk the egg yolks.

5. Temper the egg yolks by whisking a 1/4 cup of the warm coffee cream mixture into the eggs. Whisk together, then add a whole cup of the warm coffee mixture to the eggs and whisk together. Finally, add the entire egg mixture to the saucepan with the coffee mixture. 

6. Cook the coffee mixture over medium heat, stirring constantly, until it thickens. Be sure to not let the mixture come to a boil.

7. Remove from heat and let it cool slightly. Add the vanilla extract and stir until combined.

8. Chill the coffee custard base in the refrigerate for at least 4 hours or overnight.

9. Pour the chilled custard base into the ice cream maker and churn according to the manufacturers instructions. 

10. Transfer the churned ice cream to a sealed container and freeze for at least 3 hours, or until firm.

11. Scoop the coffee into bowls or cones. Enjoy!