• 5 cups heavy cream
• ¼ pound decaffeinated coffee beans (see Note, above)

Heat the cream to barely simmering. Add the coffee beans and ground almonds and let steep 2½ hours.

Whisk the egg yolks and ½ cup sugar together in a mixing bowl. Pour the cream mixture through a cheesecloth-lined strainer into the yolk mixture. Gently stir in the remaining ingredients (do not