-
1
Heat the half-and-half until it forms bubbles around the edge of the pan and steam starts to rise.
-
2
Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks, sugar, and salt until mixed.
-
3
Slowly add the hot half-and-half until combined.
-
4
Wipe out the pan and pour the mixture back into the clean pan.
-
5
Cook over medium-low heat, stirring constantly with a wooden spoon, for 5 to 10 minutes, until it's thickened and the cream coats the back of the spoon.
-
6
Pour the cream through a fine-meshed sieve into a bowl.
-
7
Add the ground espresso beans, coffee liqueur, and vanilla and refrigerate until completely chilled.
-
8
Pour the espresso cream into an ice-cream freezer and freeze according to the manufacturer's directions.
-
9
Mix in the chopped espresso beans, spoon into a container, and allow to freeze for a few hours.
-
10
Soften slightly before serving.
