Coffee ice cream

1/2 cup+1 Tbls espresso coffee
3 Tbls ground beans, espresso or dark roast
1 cup cream
1 1/2 cups milk
6 large egg yolks
1 cup soft brown sugar

Put the coffee, ground beans, cream and milk into a pan and bring slowly to the boil. Remove from the heat. Beat the yolks and sugar together and gradually add the coffee cream, stirring continuously over a low heat until the mixture coats the back of a spoon. Do not allow to boil. Allow to cool for about two hours. Pour the mixture into a chilled container and put in the freezer. Whisk with a fork every 20 minutes until the mixture is half frozen. Tip into a chilled bowl and beat with a rotary beater or electric whisk. Return to the freezer and whisk again at 20-minute intervals until the ice cream is frozen. If you have a good processor, the mixture can be completely frozen without whisking and then broken up and whisked in the machine to an airy consistency, before being returned to the freezer to freeze. Remove about 20 minutes before serving. Serve with biscotti biscuits.