Coffee Ice Cream with chocolate chunks

2 cups whole milk
1 1/2 cups granulated sugar
1/8 teaspoon salt
6 egg yolks
1/2 cup strong brewed coffee
1 1/2 teaspoons vanilla extract

Brew very strong coffee, you will need 1/2 cup.

In a medium saucepan combine the milk, sugar, salt, and coffee. Cook over medium heat stirring occasionally until steaming. Reduce the heat to low.

Lightly beat the egg yolks in a small bowl. Slowly pour half the hot milk into the eggs while whisking continuously. Return the mixture to the pot and cook over medium heat, stirring occasionally, until thickened, about 5 minutes.

Strain the custard through a fine-mesh sieve set over a medium bowl. Cover it with plastic wrap, allowing it to touch the surface of the custard to prevent a skin from forming. Refrigerate until cold.

When ready to make the ice cream, whisk the cream and vanilla into the custard until smooth. Churn in an ice cream maker according to the manufacturer's instructions. 

After the soft ice cream is made, mix in mini semi-sweet chocolate chips with a spoon and transfer to a freezer-safe container. The ice cream will keep for up to 2 weeks.