Espresso Ice Cream

Directions

1. 1
   Combine the milk and coffee grounds in a saucepan.
2. 2
   Place over very low heat and steep for 15 minutes.
3. 3
   Using a fine sieve lined with cheesecloth, strain the coffeed-milk into a bowl and reserve (discard grounds).
4. 4
   In a mixing bowl, beat egg yolks with a wire whisk until pale yellow, then gradually beat in the sugar. Continue beating until mixture is light and fluffy.
5. 5
   Gradually beat in the coffeed-milk, then the cream.