For vanilla ice cream, please see Coffee Crunch Ice Cream. Prepare with the following changes:
Omit the coffee grounds
Add only 1/4 cup sugar to the egg yolks
Omit the additional 2 tbsp sugar
Add a vanilla bean, split lengthwise, to the initial milk-sugar-corn syrup mixture OR stir 2 teaspoons vanilla bean paste into the cold custard right before churning.
Notes
The extra 2 tbsp of sugar in the Coffee Crunch ice cream helps ameliorate the fact that some of the liquid is absorbed by (and lost to) the coffee grounds, which results in a thicker custard. The additional sugar helps soften the final ice cream just enough to make it scoopable, as otherwise it is very very hard. Since the vanilla ice cream doesn’t have this issue, the additional 2 tbsp of sugar makes the final custard too soft.
For mix-ins (such as chocolate chunks!), add during the final few minutes of churning, and give the frozen custard a quick stir before transferring to the containers for freezing.