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1
Combine milk and half and half with the vanilla been in a heavy saucepot.
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2
Bring up to just boiling point over medium heat.
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3
Whisk the eggs with the sugar until well blended.
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4
Add hot milk mixture into the beaten yolk/sugar mixture whisking well.
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5
Return all to the saucepot on medium heat.
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6
Cook over medium low heat until mixture coats the back of a spoon.
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7
Stirring constantly, and not boiling.
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8
Remove the vanilla bean and clean off.
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9
Scrape seeds that remain in the pod, and throw away the empty pod.
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10
Mix the seeds in with the mascarpone cheese and beat until creamy.
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11
Strain if desired the egg milk mixture into a large bowl, pushing thru well.
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12
This will remove any cooked egg that might have occurred.
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13
Now into the bowl of custard, combine the mascarpone and seeds.
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14
Chill mixture covered overnight or until completely cold about five hours.
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15
Stir in the coffee cyrstals.
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16
Pour into the freezer container and process as manufacturers directions.
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17
Just before removing from the machine about five minutes , pour in the coffee liqueer and chocolate shavings.
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18
You also can add five crumbled lady finger biscuits, if you desire the cookie in the ice cream.
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19
So the liqueur, chocolate and crumbled biscuits go in the last three to five minutes of freezing in the machine, these just have to be folded inches.
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20
Spoon into a tupperware or covered freezer type container, and freeze solid.
