Vanilla Ice Cream with Espresso
Cut the vanilla bean in half lengthwise, scrape out the seeds and add to a saucepan with the milk and heavy cream. Bring the mixture to a boil.
Whisk the egg yolks with the sugar until light and frothy.
Slowly stream the boiling milk mixture into the egg yolk mixture while whisking vigorously. Return to the mixture to the saucepan and heat over low heat until slightly thickened. Do not boil.
Strain the mixture through a fine mesh sieve and cool over a large bowl of ice water, stirring occasionally.
Pour the cream into a shallow metal pan and freeze for about 3 hours, stirring every 30 minutes to prevent ice crystals from forming. Alternatively, you can process the mixture in an ice cream machine according to the manufacturer's instructions.
To serve, scoop the ice cream into dessert bowls and top with freshly brewed espresso.
Serve with biscotti or cookies, if desired.