The Queen Chef

INGREDIENTS 1 1/2 cups whole milk 3/4 cup sugar 1 1/2 cups whole coffee beans (decaf unless you want the caffeine in your ice cream) Pinch of salt 1 1/2 cups heavy cream 5 large egg yolks 1/4 teaspoon vanilla extract 1/4 teaspoon finely ground coffee (press grinds through a fine mesh sieve) Directions 1  Heat the milk, sugar, whole coffee beans, salt, and 1/2 cup of the cream in a medium saucepan until it is quite warm and steamy, but not boiling. Once the mixture is warm, cover, remove from the heat, and let steep at room temperature for 1 hour. 2  Pour the remaining 1 cup of cream into a medium size metal bowl, set on ice over a larger bowl. Set a mesh strainer on top of the bowls. Set aside. 3  Reheat the milk and coffee mixture, on medium heat, until again hot and steamy (not boiling!). In a separate bowl, whisk the egg yolks together. Slowly pour the heated milk and coffee mixture into the egg yolks, whisking constantly so that the ...