250 ml whole milk
250 ml double cream
80 grams whole espresso beans
60 grams sugar
50 grams Milka Noisette chocolate
4 egg yolks
1 teaspoon vanilla extract
pinch of salt
Heat the milk, sugar, espresso beans, salt and 120 ml of the cream until quite warm and steamy, but not boiling. Once the mixture is warm, remove from the heat, cover and let it steep at room temperature for 1 hour. Pour the remaining cream into a large metal bowl, set on ice. Reheat the milk and coffee mixture, on medium heat, until again hot and steamy (again, not boiling).
In a separate bowl, whisk the egg yolks, then slowly pour the heated milk and coffee mixture into the egg yolks, whisking constantly. Scrape the warmed egg yolks mixture back into the saucepan. Stir the mixture constantly over medium heat, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
Pour the custard through a fine mesh strainer, add chocolate, mix until melted, let it chill for a bit, then stir it into the cream. Mix in the vanilla and stir until cool. Chill the mixture thoroughly in the refrigerator, and then freeze it in your ice cream maker.
