Spent Coffee Grounds Ice Cream

Heat milk and cream in a small saucepan over medium heat until hot to the touch, about 5 minutes. Remove from heat and stir in coffee grounds. Cover and set aside for 20 minutes. Gradually pour through a fine-mesh sieve lined with a coffee filter into a bowl (discard the grounds).

Wash and dry the sieve and place over a large bowl; set beside the stove. Whisk egg yolks, brown sugar and vanilla in a medium bowl. Gradually whisk in the infused milk mixture. Return to the saucepan and place over medium-low heat. Cook, stirring constantly with a silicone spatula and scraping the bottom of the pan, until the mixture has thickened slightly and an instant-read thermometer registers 180°F. (Do not allow it to simmer or the eggs will curdle.) Immediately strain the mixture through the sieve into the bowl. Refrigerate until completely cooled, at least 3 hours.

Churn the cold custard in an ice cream maker according to the manufacturer's directions. When the ice cream reaches the consistency of frozen soft-serve (it will clump up around the paddle), transfer to a container and freeze until firm, about 1 hour.