Prep your ice cream maker according to the manufacturers directions.In a medium sauce pan, heat the half & half until warm- not hot.In a bowl, whisk the egg yolks until blended.
Add the sugar and about 1/2 of the warm half and half. Stir to combine well and add the mixture back to the saucepan.
Whisking briskly while combining.Cook over medium heat until the mixture coats the back of a silicone spatula (about 10-12 minutes).
Remove from heat and add the chocolate and coffee, stir to melt and combine thoroughly.
Place the pan with the custard in an ice bath to cool, stirring occasionally, until it reaches room temperature.
Add the whipping cream and vanilla
Pour into another container and chill until cold -several hours-or you are ready pour into the ice cream maker.Freeze in the ice cream maker according to the manufacturers directions. Makes about a quart.
