To make the custard base, bring heavy cream, milk, sugar, salt, and coffee grounds to a low simmer, stirring until your sugar (and coffee if using instant) is completely dissolved. Remove from heat.
Whisk the yolks in a separate bowl. Slowly add about 1/4c of the warm liquid into the yolks while whisking constantly. Then add more in a slow stream or a bit at a time, whisking, until your two parts are one. Leave this custard to steep the coffee off the heat to taste. For a lighter and more delicate flavor, 10-15 minutes. For coffee strong like bull, a full 30.
Strain the custard through a fine mesh and chill overnight. Churn in your machine as directed by the manufacturer. Add chocolate bits during the last minute or two of churning, and enjoy!
You can use 2Tbsp instant coffee in place of ground beans, but don't skip the straining step even it completely dissolved. Straining ensures that any stray bits of cooked egg or anything else that didn't fully incorporate are removed. A smooth, creamy texture only enhances the richness of this custard-based ice cream!Continue reading below for more recipe details and tips!