Espresso Ice Cream

1 C. half-and-half
1 C. whipping cream
3/4 C. very finely ground espresso coffee
4 egg yolks
1 C. superfine sugar
1 T. vanilla extract
Fresh mint leaves

Combine the half-and-half, cream and espresso in a heavy saucepan, heat over medium heat, set pan aside and allow mixture to steep.

Meanwhile, combine the egg yolks and sugar in a mixing bowl and whisk or beat with a mixer until light and ribbony.

Pour the espresso mixture through a fine strainer into the egg mixture, whisking until smooth. Transfer the mixture to the top of a double boiler over boiling water and stir until custard coats a spoon. Stir in the vanilla.

Pour the mixture into a bowl, cover with plastic wrap and chill for at least six hours. Then pour the mixture into an ice-cream freezer and proceed with the machine's directions. Serve garnished with mint leaves.