Frozen Affogato

• 2 cups heavy cream
• 2 cups whole milk
• 13 cup ground espresso, not instant
• 8 large egg yolks
• 34 cup sugar
• 12 teaspoon salt
• 1 teaspoon vanilla
• 2 cups heavy cream
• 12 cup sugar
• 1 vanilla bean, split and scraped, pod reserved for another use
• 12 cup chocolate-covered coffee beans, chopped
• biscotti, for serving

1. MAKE THE ESPRESSO ICE CREAM:.
2. Heat cream, milk, and ground espresso in a medium saucepan over medium heat, until bubbles begin to form around the edges.
3. Remove from heat, cover and let cream mixture steep at room temperature for 1 hour.
4. Prepare an ice-water bath.
5. Uncover cream mixture, and reheat until hot but not boiling.
6. Whisk yolks, sugar and salt in a large bowl.
7. Add hot cream mixture in a slow steady stream, until well combined.
8. Return the mixture to the saucepan, and stir constantly over medium heat until thick enough to coat the back of a spoon, about 8 minutes.
9. Do not let the mixture come to a simmer.
10. Strain through a fine sieve into a bowl.
11. Discard solids.
12. Set the bowl in the ice-water bath.
13. Stir in vanilla, and let cool, stirring occasionally until cold, about 20 minutes.
14. Freeze mixture in an ice cream maker acccording to manufacturer's directions.
15. Transfer to a large container, and freeze until firm, about 1 hour.
16. Ice cream can be frozen overnight.
17. MAKE THE FROZEN VANILLA ICE CREAM:.
18. Whisk cream, sugar, and vanilla seeds in a large bowl until medium-stiff peaks form.
19. Cover and freeze until firm, 1 1/2 - 2 hours.
20. TO ASSEMBLE:.
21. For each serving, arrange 3 scoops espresso ice cream and 2 smaller scoops frozen vanilla ice cream in a dish.
22. Sprinkle with chipped chocolate-covered espresso beans and serve immediately with biscotti.

heavy cream, milk, ground espresso, egg yolks, sugar, salt, vanilla, heavy cream, sugar, vanilla bean, chocolatecovered coffee beans, biscotti

Taken from www.food.com/recipe/frozen-affogato-337188 (may not work)