French Roasted Coffee Ice Cream

• 1 1/2 cup whole milk
• 3/4 cup sugar
• 1 cup whole French Roasted coffee beans
• 1/4 teaspoon of kosher salt
• 5 large egg yolks
• 1 1/2 cups heavy cream
• 1/2 teaspoon vanilla extract
• 1 tablespoon coffee liquor

1. In a coffee grinder, pulse the coffee beans for 2 seconds. Just enough to crack the beans instead of grinding them.
2. In a medium saucepan, heat the milk, sugar, coffee beans and salt together until simmer. Cover and remove from heat and let the mixture steep at room temp for 1 hour.
3. In a medium bowl, lightly whisk the egg yolks. Set aside. Reheat the coffee mixture until simmer. While whisking the egg yolks constantly, slowly pour the warm coffee mixture into the yolks. Then, scrap egg yolks mixture back into saucepan.
4. With a flat bottom wooden spatula, stir the mixture constantly and cook over medium low heat until the custard is thick and coat the spatula. Set a strainer over a large mixing bowl. Strain the custard.
5. Pour the cream over the coffee beans to "wash off" any custard coating the beans. Stir and press on the coffee beans in the strainer to strain off all the liquid. Discard the coffee beans. Stir in vanilla and coffee liquor.
6. Set the mixture over an ice bath and stir until completely cooled. Cover and refrigerate to chill thoroughly. Preferably overnight. Churn the custard in your ice cream maker according to the manufacturer's instructions.

milk, sugar, coffee beans, kosher salt, egg yolks, heavy cream, vanilla, coffee liquor

Taken from www.epicurious.com/recipes/member/views/french-roasted-coffee-ice-cream-52656061 (may not work)