2 cups water
5 oz espresso grind coffee
4 cups whole milk
4 cups cream
1 cup granulated sugar
1 dulce de leche
1 tsp salt
1 tsp vanilla
8 large egg yolks
Prepare ice bath.
In large pot on med high heat, combine cream, milk, dulce de leche vanilla and salt until fully dissolved.
In a separate bowl whisk 8 egg yolks together.
In separate pot, boil 2 cups water and 1 cup sugar.
Add 5 oz coffee and steep coffee and sugar for 10 minutes.
Filter coffee mixture through cheese cloth, removing grounds.
Add to cream mix.
Take one cup of hot mixture and slowly pour into a small bowl with the four egg yolks, stirring constantly. This ensures the eggs will not cook or curdle.
Place sauce back on heat and slowly stir in the remaining mixture with eggs.
Heat mix to 180 degrees and cook until mixture is reduced by about ⅓. This takes about 30 minutes.
Thicken mixture to where only a couple drips come off a spoon and there is a coating left on the spoon.
Remove and immediately filter through sieve into the ice bath.
Stir occasionally and cool to room temperature.
Cover with airtight lid and chill in fridge for 4 hrs minimum, until at least 40 degrees.
Place mixture in ice cream maker and churn until desired consistency.
Add 1 cup dulce de leche and mix in.
Remove and place immediately in freezer for 2 hours.