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23 cup espresso coffee beans

12 vanilla bean pod (If you don’t have a vanilla bean, substitute 2 teaspoons vanilla extract, and add it after you strain the custard.)

12 cups heavy whipping cream

12 cups Organic Valley Half and Half

large egg yolks

23 cup sugar

1 tablespoon flour

14 teaspoon salt


1. Place coffee beans in a plastic bag; pound them with a flat heavy   instrument to coarsely chop them. Split vanilla pod lengthwise; scrape out seeds. Combine coffee, vanilla beans and skin, heavy cream and half & half in a heavy saucepan. Bring to simmer, turn off heat, cover pan and let stand 30-60 minutes to steep the coffee and vanilla in the hot cream.

2. Whisk egg yolks in a bowl until smooth. Gradually whisk in the sugar until the mixture is thickened and pale. Whisk in flour and salt. Gradually whisk in the coffee-cream mixture. Return mixture to pan and cook, stirring constantly and without boiling, until custard thickens enough to coat the back of a wooden spoon, 6-8 minutes. Strain through a fine-mesh strainer into a clean bowl. Let cool, stirring occasionally. Cover and chill thoroughly.

3. Stir the custard mixture. Freeze in an ice cream machine according to manufacturer’s directions. Enjoy the frozen custard right after churning or transfer it to an air-tight container and freeze it 4-8 hours before serving.