Coffee Bean Ice Cream

Directions

1. 1
   Heat milk sugar and coffee beans slowly together.
2. 2
   Stir to dissolve sugar.
3. 3
   When this reaches the boiling point, quickly whisk in the egg yolks, all at once.
4. 4
   Continue to whisk gently until the mixture thickens slightly.
5. 5
   Immediately add the coffee grounds and the honey, remove from the heat and continue to stir.
6. 6
   It is important to keep the custard moving.
7. 7
   After a couple of minutes, strain through a medium sieve, into a clean container.
8. 8
   Chill this in a bath of ice water, stirring from time to time.
9. 9
   Cover and refrigerate.
10. 10
    Add 1 quart heavy cream and churnfreeze in an ice cream making machine.
11. 11
    Serve with Cajeta Sauce.