Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Inactive Prep Time: 3 hours 5 minutes
Ease of preparation: difficult

2 1/2 cups milk
1 vanilla bean, or 1 tablespoon pure vanilla extract
Very strong espresso, about 3 ounces, may substitute 4 tablespoons instant coffee mixed with 1/4 cup water
6 egg yolks
1 cup sugar
1 1/2 cups whipping cream plus 1/2 cup whipped cream
4 cups strong American coffee, cooled
Bitter cocoa, for dusting

Place milk and vanilla bean into a 2 qt. saucepan, bring to a boil, remove from heat and add espresso. In a mixing bowl beat the eggs to golden and gradually add sugar until light yellow ribbons have formed. Place back into milk pan and cook slowly until mixture coats back of spoon thickly and sets slightly to custard. Texture should resemble thick gravy. DO NOT BOIL OR MIXTURE WILL CURDLE. Remove vanilla bean and cool in refrigerator for 30 minutes.

Whip cream to stiff peaks and fold 1 1/2 cups into custard mixture. Place mixture into ice cream machine and freeze according to manufacturer's instructions. Remove and freeze 2 hours. Place 1 scoop coffee ice cream into each of 4 water glasses. Pour 1 cup of cooled coffee over each scoop, dollop with remaining whipped cream and dust with bitter cocoa.