• ***If you're ice cream machine has a bowl that needs to be frozen, place it in the freezer now!

Baked Croissants Pieces

• Preheat oven to 350℉ (180℃). Line a baking pan with parchment paper.
• Slice baked croissants into 1/2-inch chunks and place them into a mixing bowl.
  2-3 baked croissants
• Toss croissant pieces with the melted butter and sugar. Spread them in an even layer on the baking pan.
  3 tablespoons salted butter, 3 tablespoons granulated sugar
• Bake for 20-30 minutes, tossing halfway until golden brown and crunchy. Careful not to over-bake. Cool and set aside until ready to assemble ice cream.

Roast Coffee Beans and Steep in the Milk/Cream

• Place coffee beans on a baking tray and roast for 3 minutes at 350℉ (180℃). Slightly mash or grind them into large broken pieces.
  60 grams whole coffee beans , 2 tablespoons instant espresso powder
• Steep the coffee beans and espresso powder with the milk and heavy cream. Place the milk and cream into the medium saucepan, heat on medium heat until a soft boil. Remove from the heat.
• Cover the pot with a piece of plastic wrap to trap in the steam and let steep at room temperature for 30 minutes to 1 hour.
• Strain out the beans before continuing to make the ice cream base.

Coffee Ice Cream Base

• **Set a large bowl fitted with a metal sieve next to the stovetop.
• Place the saucepan back over a medium heat. Whisk together the milk, cream, skim milk powder, honey, instant coffee, and salt.
  500 grams/ml heavy cream (32-35% butterfat), 250 grams/ml whole milk (3.6% butterfat), 20 grams skim or nonfat milk powder, 1 teaspoon fine sea salt, 42 grams honey
• Heat mixture until it reads 113℉ (45℃) on instant thermometer, stirring occasionally.
• Stir in the granulated sugar, followed by slowly drizzling in the beaten egg yolks, while constantly whisking. Since the liquid is not too hot at this point, it's easier to temper the eggs right after the sugar and directly into the base.
  133 grams granulated sugar, 93 grams egg yolks
• Reduce the heat to medium-low and continue to cook the base until it reaches between 175℉ (79℃) and 180℉ (82℃) on the thermometer. Stir continuously with a whisk to prevent over-cooking the custard at the bottom of the saucepan.
• The ice cream base is cooked when it reaches desired temperature, when it coats the back of a spoon and you can easily draw a line through the custard with your finger tip.
• Immediately remove from heat and pour the custard through the mesh sieve into the large bowl.
• Stir in the vanilla. Cool the base to room temperature, occasionally stirring to prevent a skin from forming.
  1 teaspoon vanilla bean paste or pure vanilla extract
• Once cooled, place a layer of plastic wrap directly onto the custard and refrigerate for a minimum of 4 hours or overnight. This "aging" step is important to create a cold ice cream base for churning.

Churn and Freeze

• Remove the cold ice cream base from the fridge. Blend with a handheld immersion blender for smoothness. Pour into your ice cream machine. Churn as directed for your machine, usually 28-30 minutes.
• The ice cream should look like soft serve when it's done.
• Spoon 1/3 of the ice cream into a chilled freezer safe storage container. Sprinkle with the baked croissant pieces and stir gently to mix them in.
• Repeat with remaining ice cream and croissant chunks.
• Cover container with lid or plastic wrap and freeze for about 3-4 hours before serving.