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