Espresso Ice Cream

I had extra half-and-half left over from making my last ice cream recipe, and I didn't want it to go to waste, so I found another recipe. Aubrey doesn't like the flavor of coffee (he is really missing out), so I'll be enjoying this all by myself. I don't have ground espresso, so I bought Starbucks Via just for recipes such as this one. My only regret is that I bought the caffeinated kind. Next time I'll buy decaffeinated so I won't have trouble sleeping. Or maybe I can eat this for breakfast. That will get me off to a good start.
I really like the crunch of the chocolate covered espresso beans in the ice cream. I didn't chop them like the recipe says. I just put them in the ice cream whole since they were small enough.


Ingredients:
3 cups half-and-half
6 egg yolks (I used large)
2/3 cup sugar
Pinch of salt
2 1/2 Tablespoons ground espresso coffee beans
1 Tablespoon coffee liqueur (I used Kahlua)
1 teaspoon pure vanilla extract
4 ounces (1/2 cup) chocolate-covered espresso beans, chopped

Directions:
Heat the half-and-half until it forms bubbles around the edge of the pan and steam starts to rise. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks, sugar, and salt until mixed. Slowly add the hot half-and-half until combined. Wipe out the pan and pour the mixture back into the clean pan. Cook over medium-low heat, stirring constantly with a wooden spoon, for 5-10 minutes, until it's thickened and the cream coats the back of the spoon.

Pour the cream through a fine-meshed sieve into a bowl. Add the ground espresso beans, coffee liqueur, and vanilla, and refrigerate until completely chilled.

Pour the espresso cream into an ice-cream freezer and freeze according to the manufacturer's directions. Mix in the chopped espresso beans, spoon into a container, and allow to freeze for a few hours. Soften slightly before serving.

Source: Barefoot Contessa