Yield: about 1 quart
In a medium pot, bring cream, milk and 2 Tbsp sugar to a boil. Microwave coffee beans for 30 seconds. Once milk boils, take it off the heat. Add the warmed coffee beans and stir. Cover pot and let steep for 30 minutes to 1 hour.
Strain milk coffee mixture and discard coffee beans. Place pot of milk over medium heat and bring to a boil.
In a large bowl, whisk together egg yolks. Add 1/4 cup sugar one tablespoon at a time. Once milk begins to bowl, lower heat.
Temper hot milk into sugar yolk mixture. Slowly add hot milk into yolk about 1/4 cup at a time, whisking to distribute heat. Continue to add milk into the yolk. Once all milk has been added, transfer everything back into the pot.
Stir over medium-low heat until mixture reaches nappe consistency, or 180 degrees F on a thermometer. Let it sit at 180-185 degrees F for 5 minutes to pasteurize mixture. Add espresso powder and vanilla. Stir until dissolved.
Pour mixture into a plastic wrap lined sheet tray. Spread over the sheet tray and cover with plastic warp. Let cool in freezer for 5-10 minutes until mixture has cooled to room temperature.
Transfer to airtight container and let mature in fridge overnight.
Freeze mixture in ice cream maker according to your unit’s instruction. Once the volume has increased by 1/2 to 3/4 times, and reached a soft serve consistency, transfer mixture into an airtight container and let rest in the freezer for at least 30 minutes before serving.