Coffee Chip Ice Cream
Makes about 1 quart
1 tablespoon instant espresso powder
2 cups heavy cream
2 cups milk
1/2 cup dark coffee grounds
8 egg yolks
3/4 cup sugar
8 oz. semi-sweet chocolate, chopped fine, or 8 oz. mini chocolate chips
In a medium saucepan, heat the espresso powder, cream, milk, and coffee grounds until simmering. Remove from the heat and let stand about 20 minutes.
In a bowl, whisk together the egg yolks and sugar, until pale yellow. Slowly pour the cream mixture into the egg yolks, whisking until well blended. Return to the saucepan and cook over medium heat, stirring constantly, until it thickens slightly, enough to coat the back of a wooden spoon. Strain the custard through a fine mesh sieve, cover with plastic wrap that touches the surface of the custard, and chill in refrigerator for at least 2 hours.
Freeze in an ice-cream maker according to the manufacturer's instructions. When frozen but still soft, transfer the ice cream to a stainless-steel bowl and stir in the chocolate pieces with a spatula. Cover the ice cream tightly with plastic wrap and freeze.