Begin by combining your ground coffee, milk and vanilla pod plus seeds in a saucepan. Cook over a medium heat for around 20 minutes but avoid bringing to the boil then allow to cool slightly.
Next whisk together your egg yolks and sugar ready to add the coffee mixture to. In order to make sure the coffee has no grains pass it through a very fine sieve or muslin then gradually add to your sugar and egg mix. Once combined place the bowl over a pan of boiling water (be sure to not let the bowl come into contact with the water) and cook until the custard begins to thicken, stirring the whole time. The aim is for the consistency to be thick enough to leave a slight coating on the back of your spoon. Once it’s thickened stir in the cream and pour into your ice cream maker, churning for around 50 minutes then place in the freezer for another hour. Alternatively pour into a tray and churn it by hand with a spatula every hour freezing for a total of 3 hours.
Serve with your toasted and honey glazed hazelnuts plus a freshly brewed cup of coffee.
TIP – If this seems like too much hard work, cheat it with shop bought custard (look out for fresh vanilla in the ingredients for a better flavour) and simply combine 600ml of custard with 300ml of strong coffee then freeze for 3 hours, churning once every hour.