1 tablespoon instant espresso granules or instant coffee granules
1/4 cup coffee liqueur
1/2 cup shaved bittersweet chocolate
Combine milk and vanilla bean in a heavy saucepan. Bring just to boiling point over medium heat.
Whisk egg yolks and sugar in a bowl until blended. Add hot milk mixture to egg yolk mixture gradually, whisking constantly. Return egg yolk mixture to saucepan. Cook over medium-low heat for 7 minutes or until mixture just barely coats the back of a spoon, stirring constantly; do not boil. Remove from heat.
Scrape seeds from vanilla bean into egg yolk mixture, discarding bean. Add cheese gradually and mix well.
Chill, covered, for 2 hours or until completely cooled.
Stir in espresso granules. Pour cooled custard into an ice cream freezer. Freeze using manufacturer’s directions, stirring in liqueur and chocolate after 20 minutes.
Spoon ice cream into a freezer container and freeze until firm.
