Cappuccino Chocolate Chip Ice Cream

• 1 cup Milk
• 1/4 cups Ground Coffee
• 3 whole Eggs, Beaten
• 1 cup Sugar
• 1/8 teaspoons Salt
• 3 teaspoons Vanilla Extract
• 3 cups Half-and-half
• 4-1/4 ounces, weight Dark Chocolate Bar

1. In a saucepan, heat milk on medium-high heat until you see the first signs of bubbles, then remove from heat. Stir in coffee and allow to steep for 3-4 minutes. Strain the coffee grounds out of the milk using a fine sieve. Slowly add the milk into the eggs, whisking constantly. Return the mixture to the saucepan and add the sugar and salt. Stir for 3-4 minutes over medium-high heat until the mixture thickens. Add vanilla and 1 cup of the half-and-half. Move the mixture to the refrigerator until chilled. Meanwhile, chop the chocolate bar into small chunks and/or shards and set aside. Once the mixture is chilled, add it, the chocolate, and the rest of the half-and-half to your ice cream maker and freeze according to the manufacturer's instructions.
2. Note: If you use a very strong vanilla, you can use just two teasoons instead of three.
3. Makes about 1.5 quarts.

milk, ubc, eggs, sugar, salt, vanilla, chocolate bar

Taken from tastykitchen.com/recipes/desserts/cappuccino-chocolate-chip-ice-cream/ (may not work)