3 cups half-and-half
6 extra large egg yolks
2/3 cup sugar
Pinch of salt
2 ½ TBL ground espresso coffee beans (you can use decaffeinated if you would like)
1 TBL Kahlua liqueur
1 TSP pure vanilla extract
4 ounces (1/2 cup) chocolate covered espresso beans
Heat the half-and-half until it forms bubbles around the edge of the pan and steam starts to rise.
Meanwhile beat egg yolks, sugar and salt till mixed. SLOWLY add the hot half-and-half until combined. Do this slowly as you do not want scrambled eggs. (That would be bad, nasty, yucky ice cream!)
Wipe out the pan and pour the mixture back into the pan – cook over med-low heat for 5-10 minutes stirring constantly with a wooden spoon until it starts to thicken & the cream coats the back of the wooden spoon.
Pour the cream into a bowl, add the ground espresso, Kahlua and vanilla and refrigerate (this is very, very important!!) until COMPLETELY chilled!
Pour the espresso cream into your ice cream freezer bowl and follow the directions according to your machine.
Once the ice cream is done mix in chocolate covered espresso beans.
Try not to eat all in one sitting.