About this recipe:Luscious homemade coffee ice cream for the ultimate summer afternoon pick-me-up, made even better with the addition of chopped chocolate-covered espresso beans and ribbons of toffee sauce.
Stir the egg yolks, milk and cream together in a large pan over medium heat. Continue stirring, and cook the mixture until small bubbles form around the edges of the surface, but do not boil. Remove from the heat, and stir in the vanilla, espresso and salt. Cover, and refrigerate at least 6 hours.
Pour the cream mixture into an ice cream maker, and freeze for 20 minutes according to manufacturer's instructions. Stir in the espresso beans. Gently fold in the toffee sauce, and continue freezing until hard.