1 gramkief, hash or hash oildecarboxylated, finely ground (for hash)
In a small saucepan, combine milk, cream, 1/4 cup of the sugar, and the ground espresso beans. Stir together or low heat until very warm but not boiling. Turn off heat and allow mixture to steep for 15 minutes or more.
Pour mixture through a medium strainer to remove coffee grounds and return to pan.
Stir kief or ground hash into coffee infused mixture over medium-low heat until incorporated and dissolved – do not boil. Remove from heat and set aside.
Place egg yolks, remaining 1/4 cup sugar, and salt in a small bowl and whisk until egg yolks are thick and pale yellow. Whisking vigorously to prevent the eggs from scrambling, whisk in about 1/2 cup of the warm milk mixture. Continue whisking in milk mixture, about 1/2 cup at a time until it is all incorporated.. Return to heat and cook over medium low stirring constantly, until it starts to thicken. Do not boil, mixture should only reach about 185 degrees F (if you have a thermometer, if not heat until very hot).
Remove from heat, place in a bowl, cover and chill in the refrigerator until very cold, at least 6 hours.
Stir vanilla extract into chilled mixture and pour into the freezer container of an ice cream maker and follow manufacturer’s instructions for making ice cream.