Italian Coffee Ice Cream

• 6 egg yolks
• 3 cups heavy cream
• 2 ounces coffee beans
• 1 cup granulated sugar
• chocolate covered coffee beans to decorate
• ice cream cones to serve, optional

1. Whisk egg yolks and heavy cream together. Add coffee beans. Heat over a double boiler for 10 mins, stirring constantly, until thick enough to coat the back of a spoon. Remove from heat, add sugar and stir until dissolved. Cover and chill for 2-3 hours, to infuse.
2. Strain coffee custard into an 8x4 inch loaf pan. Cover tightly with foil and freeze until partially frozen. Transfer to a chilled bowl and beat until ice particles break up. Return to loaf pan and freeze overnight, until firm.
3. Alternatively, churn in an ice cream maker according to manufacturer's instructions. Transfer to a loaf pan, cover with foil and freeze overnight.
4. To serve, scoop into glasses and sprinkle with chocolate-covered coffee beans. Serve with ice cream cones, if desired.

egg yolks, heavy cream, coffee beans, sugar, chocolate covered coffee beans

Taken from www.yummly.com/recipe/Italian-Coffee-Ice-Cream-1405080 (may not work)