2 cups whole milk
2 cups heavy whipping cream
3/4 cup sugar
6 egg yolks
2 tablespoons instant espresso powder (instant coffee works too)
pinch of salt
1 teaspoon pure vanilla extract
chocolate covered espresso beans, for garnish
Combine the cream, milk, instant espresso powder and salt in a small pot. Cook over medium heat until almost boiled. Stir well.
In another bowl, whisk sugar with the egg yolks until completely combined.
Temper the egg mixture by pouring about a cup of the hot cream mixture and whisking well. Keep adding hot mixture to the eggs until the bowl they are in feels warm.
Add the egg mixture into the pot with the hot cream mixture. Mix well and cook over medium-low heat until the entire mixture thickens and coats the back of a spoon. About 5 minutes.
Add vanilla extract and stir to combine.
Pour the ice cream mixture through a fine mesh sieve over a bowl to catch any hard bits that may be in it.
Cover with plastic wrap to prevent a skin from forming.
Cool in the refrigerator until completely chilled.
Freeze for 15 minutes.
Mix well and pour into your ice cream machine and follow the manufacturer's instructions.
Transfer into a container and freeze for a few hours until firm.
Serve topped with chocolate covered espresso beans.