Vanilla Bean Latte Ice Cream

Before use: Place the freezer bowl in the freezer, -18 ºC (about 0ºF), for 20-24 hours.

1. In a small saucepan, combine the milk, cream, and crushed espresso beans. Heat over medium until just before it starts to bubble, stirring occasionally, then remove from heat and let steep for 5 to 10 minutes.
2. Meanwhile, assemble the Ankarsrum Assistent with the beater bowl and balloon whisks. Add the egg yolks and sugar to the bowl and whisk on medium speed (3–4 o’clock) for 1 to 2 minutes, until pale and fluffy. Scrape down the sides of the bowl if needed.
3. Strain the infused cream through a fine sieve, to remove the espresso beans, into a measuring cup or bowl with a spout. With the Assistent running on low speed (1–2 o’clock), slowly pour the warm cream into the egg mixture to temper. Add the vanilla and mix just until combined.
4. Wipe the saucepan clean, then pour the custard mixture back into it. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon—about 5 to 8 minutes. Do not let it boil. Remove from heat and transfer the custard to a clean bowl.
5. Chill the mixture in an ice bath, stirring occasionally until cold, or refrigerate until fully chilled.
6. Assemble the Assistent with the ice cream maker attachment. With the machine running at medium speed (3–4 o’clock), pour the chilled custard into the freezer bowl through the opening in the lid. Let it churn for 20 to 30 minutes, or until the desired consistency is reached.
7. Serve immediately for a soft-serve texture, or place the lid on the freezer bowl and freeze until firm.