Java Chip ice cream

This ice cream is seriously delicious. Not the healthiest (it is very thick... a frozen custard), but good for a treat.

1/2 cup sugar plus 6 tablespoons

2 cups milk

2 cups cream (I used 1/2 and 1/2)

3 tablespoons coffee beans

10 egg yolks

pinch salt

3/4 cup bittersweet or semisweet chocolate chips, coarsely chopped

Place coffee beans in a bag and gently roll over with a rolling pin until they are broken up. In a medium saucepan, heat 1/2 cup sugar, milk, cream, and coffee beans. Heat just until simmering, then remove from heat and let steep for 1 hour. After 1 hour, return to heat and bring back to just a simmer. Meanwhile, whisk egg yolks and 6 tablespoons sugar until thick and smooth. Strain 1/2 cup cream mixture and add to egg mixture and whisk until well combined. Slowly strain and add rest of cream mixture to bowl, being careful to constantly stir so you won't scramble the eggs. Return combined mixture to saucepan and heat over medium-low, constantly stirring, until thickened and steaming (don't let bubble). Add pinch of salt, strain mixture into bowl, and place in refrigerator until cool, stirring occasionally. Pour cooled custard into an ice cream maker, following manufacture instructions. A few minutes before ice cream is finished, add chopped chocolate.