Makes about 2 cups Difficulty
1-1/2 cups half & half 1/2 teaspoon vanilla 6 egg yolks 2/3 cup sugar 1 cup whole espresso coffee beans
In a medium saucepan, heat the half & half and vanilla over medium heat. Just before the mixture comes to a simmer, remove from heat and cover. Place the egg yolks in a medium saucepan and whisk until thick and lemon-colored. Gradually, beat in sugar and then blend in about 1/4th of the hot half & half by drops, then blend in the rest of the half & half. Add the espresso beans and set the pan over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon. Be careful not to let the mixture simmer or the egg yolks may lump. Strain through a sieve and let cool.