Coffee Crunch Ice Cream

Place 8- or 9-inch square baking pan in freezer. Combine coffee, cream, milk, 1/4 cup plus 2 tablespoons sugar, corn syrup, and salt in medium saucepan. Heat over medium-high heat, stirring occasionally, until mixture is steaming steadily and registers 175 degrees, 5 to 10 minutes. Remove saucepan from heat.

While cream mixture heats, whisk yolks and remaining 1/4 cup sugar in bowl until smooth, about 30 seconds. Slowly whisk 1 cup heated cream mixture into egg yolk mixture. Return mixture to saucepan and cook over medium-low heat, stirring constantly, until mixture thickens and registers 180 degrees, 7 to 14 minutes. Immediately pour custard into large bowl and let cool until no longer steaming, 10 to 20 minutes. Transfer 1 cup custard to small bowl. Cover both bowls with plastic wrap. Place large bowl in refrigerator and small bowl in freezer and cool completely, at least 4 hours and up to 24 hours. (Small bowl of custard will freeze solid.)

Remove custard from refrigerator. Scrape frozen custard from small bowl into large bowl custard. Stir occasionally until frozen custard has fully dissolved. Strain custard through fine-mesh strainer and transfer to ice-cream machine. Churn until mixture resembles thick soft-serve ice cream and registers about 21 degrees, 15 to 25 minutes, adding cocoa nibs during final minute of churning. Transfer ice cream to frozen baking pan and press plastic wrap on surface. Return to freezer until firm around edges, about 1 hour.

Transfer ice cream to airtight container, pressing firmly to remove any air pockets, and freeze until firm, at least 2 hours. Serve. (Ice cream can be stored for up to 5 days.)