Preparation / Directions:
1. In a 2- to 3-quart pan, combine sugar, coffee, and half-and-half. Stir over high heat until bubbles form at pan edge (scalding, about 180 degrees), 5 to 8 minutes.
2. In a small bowl, whisk eggs to blend. Then whisk about 1/2 cup of the hot cream mixture into eggs. Return egg mixture to pan and stir over medium-low heat with a flexible spatula-scraper, scraping pan bottom and sides thoroughly for even cooking, until custard thickly coats a metal spoon (about 190 degrees), 8 to 10 minutes.
3. Add vanilla to custard.
4. At once, nest pan in ice water and stir custard often until mixture is cold, 10 to 15 minutes.
5. Pour cold custard through a fine strainer into a bowl, then pour mixture into an ice cream maker (1-qt. Or larger capacity), or strain directly into the maker; discard residue. When ice cream is almost firm enough to scoop , open freezer container and add almond biscotti chocolate-covered coffee beans. Close container and continue to freeze until mixture is firm enough to scoop, dasher is hard to turn, or machine stops.
6. Serve softly frozen, or freeze airtight.
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