To make the ice cream:

1. 12-16 hours before you plan on making the ice cream base, add the coffee grounds to a pint sized jar and pour the whole milk on top. Seal the jar and refrigerate for 12-16 hours. 
2. When the milk and grounds have fully steeped, you can make the ice cream base. Add the egg yolks to a medium sized heatproof mixing bowl and set aside.
3. Strain the coffee-infused milk from the grounds and discard the coffee grounds. You should have about 1 cup of milk.
4. Add the coffee milk and heavy cream to a medium sized saucepan or saucier. In a small bowl, whisk the brown sugar, granulated sugar, cocoa powder and salt together until the cocoa is evenly incorporated. Add the sugar mixture to the milk and cream, along with the vanilla extract. Whisking the cocoa into the sugars before adding everything to the milk prevents the cocoa from clumping up in the liquid.
5. Whisk everything together over medium heat until it barely simmers. You should see wisps of steam on the surface of the hot milk mixture. Remove the saucepan from the heat and separate out about 1 cup of hot milk to temper the eggs. I like to use a measuring cup with a pour spout.
6. Slowly stream in the hot coffee milk while whisking the egg yolks to temper them. Once all the coffee milk has been added, pour the egg/milk mixture back into the saucepan with the remaining coffee milk.
7. Return the saucepan to medium heat and use a rubber spatula to constantly scrape the bottom and sides of the pan while stirring. Keep track of the temperature of the custard, it should start out at about 140-150 degrees. Continue stirring and cooking until the custard reaches 185-190 degrees F. 
8. Once the custard is at the correct temperature, remove the saucepan from the heat and immediately strain the custard through a fine mesh sieve to remove any stray cooked egg whites. If you see a couple, that’s okay! 
9. Refrigerate the finished custard until completely chilled through, about 6 hours.

To make the Stracciatella and finish the ice cream:

1. Combine the chopped chocolate and coconut oil in a heatproof glass measuring cup with a pour spout. Microwave at full power for 30 seconds, and stir well to distribute the heat and finish melting everything together. If all the chocolate hasn’t melted, heat for another 5 seconds to finish it up.
2. Churn the chilled coffee ice cream base in an electric ice cream maker, according to the manufacturer’s instructions. Once the ice cream has reached the consistency of soft serve, slowly stream in the liquid chocolate, keeping the stream very thin, until you’ve added all the chocolate. Allow the ice cream to continue churning until mostly set up.
3. Transfer the churned ice cream to a storage container and cover tightly. Freeze for at least 4 hours, preferably overnight.