Espresso bean gelato with toffee

We had a baby last week (welcome to the world, sweet Sam!), so my blogging will probably take a hit. Three little munchkins running around means we'll be eating out and relying on past tried-and-true recipes more. Here's an exception to that statement, though- espresso bean gelato with toffee. It is screaming hot here, so cold, cold ice cream is essential. This was my first recipe out of Ice Cream and Frozen Desserts by Peggy Fallon, and it was a huge hit. Bold coffee flavor, and the toffee is a no-brainer. Try this one!

INGREDIENTS:
1/2 cup espresso coffee beans (I used decaf)
2 1/2 cups whole milk
1/2 cup heavy cream
3/4 cup sugar
Dash of salt
6 egg yolks
1 1/2 teaspoons vanilla extract
1/2 cup crushed chocolate-covered toffee bits, chilled

Makes about 1 quart (our batch looked smaller than 1 quart)

DIRECTIONS:
1. Place the espresso beans in a heavy-duty zippered plastic bag. Coarsely crush with a rolling pin or under a heavy pot. Do not grind in a coffee mill. (I used a meat mallet).

2. In a heavy medium saucepan, combine the crushed espresso beans with the milk and cream. Bring to a simmer over medium heat. Remove from the heat, cover, and let steep at room temperature for 30 minutes.

3. Stir in the sugar and salt. Return to medium heat and cook, stirring occasionally, until the sugar dissolves and the mixture is hot, about 5 minutes.

4. Beat the egg yolks lightly in a medium bowl. Gradually whisk in about 1 cup of the warm espresso cream. Whisk the egg yolk mixture into the remaining espresso cream in the saucepan, reduce the heat to medium-low, and cook, stirring, until the custard thickens enough to coat the back of a spoon, 170*-175*. Do not let boil or the egg yolks will curdle. Strain the custard into the bowl. Cover and refrigerate for 4 hours, or until very cold. Stir in the vanilla extract.

5. Pour the custard into the canister of an ice cream maker and freeze according to the manufacturer's directions (typically 25-30 minutes). Add the chilled toffee candy and process for 1 minute longer, or until incorporated. Transfer the gelato to a covered container and freeze until it is firm enough to scoop, at least 3 hours or overnight.