Prepare an ice bath, filling a large bowl 2/3 full with ice, cold water, and a pinch of salt.

Combine 1 1/2 cups milk, cream, sugar, sea salt, and vanilla in a heavy-bottom saucepan and place the mixture on medium heat. Add cornstarch to 1 tablespoon of cold milk and whisk into the dairy mixture. Stir occasionally until the mixture comes to a boil, then remove from heat.

In a separate bowl, whisk the egg yolks and slowly ladle the hot milk mixture into the bowl, tempering the eggs. Be sure to whisk constantly to prevent eggs from scrambling. Continue to slowly add the hot mixture to the eggs, then add the mixture back into the saucepan.

Cook the mixture on medium heat, being sure to use a spatula to constantly scrape the bottom to prevent curdling. When the mixture reaches 180° and begins to thicken, remove from heat.

Pour the custard into a shallow heat-safe bowl and set into ice bath. Stir occasionally as it cools down.

Once the custard has cooled to 50° or below, strain through a sieve to remove any bits of egg yolk or cornstarch.

Add the Allen’s Coffee Brandy and coffee beans, stir to combine, and allow the mixture to steep in the fridge for at least 12 hours, or to taste.

Strain the beans out of the ice cream with a fine mesh strainer. Churn the strained ice cream mixture according to your ice cream machine’s instructions.

Transfer the spun ice cream into a container and allow it to sit in the coldest part of your freezer, ideally overnight but at least for 2 hours.

Serve in a martini glass and garnish with a roasted coffee bean if desired. Make sure to mark it as 21+. Cheers!