-
1
In a medium sized saucepan, heat 1/2 cup heavy cream, milk, sugar and coffee beans until it is near-boiling. Stir to dissolve the sugar. Remove from the stove, cover, and allow to steep for one hour.
-
2
Pour the remaining heavy cream into a bowl and set it on ice over a larger bowl to create a water bath. Set aside.
-
3
In a mixing stand with the balloon attachment, whisk the eggs yolks for 1 minute until its pale yellow in color. While the eggs are whisking, reheat the dairy/coffee mixture until it begins to steam but not boil. Turn the mixer on medium and gradually drizzle in 1/2 of the hot dairy/coffee mixture into the beaten eggs.
-
4
Once the mixture has been tempered and combined, pour it back into the saucepan with the remaining dairy/coffee mixture. Heat over medium-low, stirring constantly for a few more minutes or until the consistency is thick enough to coat the back of a spoon when dipped inches Pour the mixture through a sieve into the bowl of chilled cream.
-
5
Discard the beans and remnants from the sieve. Whisk in the espresso and vanilla extract until combined. Cover the bowl with plastic wrap and chill the custard for 6-8 hours.
-
6
Pour the custard base into the ice cream canister and churn according to the manufacturers instructions until the mixture resembles soft served ice cream. About 2 minutes before the churning is complete, sprinkle in the macadamia nuts and chocolate chunks.
-
7
Transfer the ice cream to an airtight container and press plastic wrap against the surface. Cover the container and freeze the ice cream for 4-5 hours or until firm.
