Serves 12

1 1/2 cups whole milk
3/4 cup sugar
3/4 cups whole coffee beans (medium roast) Pinch salt
1 1/2 cups heavy cream, divided
6 large egg yolks
1/4 teaspoon vanilla extract
Optional: 1 Tbsp chocolate covered coffee beans 12 Donsuemor Madeleines


  1. In a medium saucepan combine the milk, sugar, salt, and coffee beans. Cook over medium heat, stirring occasionally until steaming. Reduce the heat to low.
  2. Lightly beat the egg yolks in a small bowl. Slowly pour half the hot milk into the eggs while whisking continuously. Return the mixture to the pot and cook over medium heat, stirring occasionally, until thickened, about 5 minutes.
  3. Strain the custard through a fine-mesh sieve set over a medium bowl. Cover it with plastic wrap, allowing it to touch the surface of the custard to prevent a skin from forming. Place bowl over an ice bath until cold, about 15 minutes.
  4. When ready to make the ice cream, whisk the cream and vanilla into the custard until smooth. Refrigerate until cold, about 2 hours.
  5. Churn in an ice cream maker according to the manufacturer’s instructions. Mix in the chocolate covered coffee beans.
  6. Enjoy right away or transfer to a freezer-safe container. The ice cream will keep for up to 2 weeks. When ready to enjoy, layer ice cream in between 2 Donsuemor Madeleine cakes and enjoy right away!