2 cups chopped, good-quality chocolate (I used 60% bittersweet)
Combine the milk, 1 cup cream, sugar, whole coffee beans, and salt in a medium saucepan set over medium heat. Once the mixture is warm, remove from heat, cover, and let the beans steep for 1 hour.
After an hour, place the coffee mixture over the stove to warm up again. In a separate, large bowl, whisk together the egg yolks. Once the coffee mixture is warm, slowly pour it into the beaten egg yolks, whisking constantly. Then, pour this entire mixture back into the saucepan.
Stir the mixture constantly over medium heat, using a heatproof spatula and scraping the bottom of the saucepan as you go, until the mixture has thickened into a custard. This takes some time. When ready, this mixture should coat the spatula; alternatively, if you place a wooden spoon into the mixture, you should be able to run your finger down the spoon and leave a trail behind.
Pour the remaining 2 cups of cream in a separate bowl and place a strainer on top. Pour the custard through the strainer, using the back of the spatula to press as much of the custard through the strainer as you can before discarding the coffee the coffee beans. Stir the custard into the cream, and then add the vanilla and ground coffee or espresso powder.
Stir the entire mixture over an ice bath until no longer warm.Then, place in the refrigerator to chill completely. Once cool, freeze in your ice cream maker according to the manufacturer’s instructions. Chopped chocolate should be added as instructed for your ice cream maker. For mine, I added the chocolate 5 minutes before the ice cream was done freezing, once it had thickened.
You can opt to leave out the chocolate chips in this recipe, as the ice-cream itself is really delicious. Personally, I never say no to added chocolate!