Grounds from your morning cup of joe can be repurposed both in and out of the kitchen. Here, we use spent coffee grounds to make a creamy, smooth ice cream.

Heat milk and cream in a small saucepan over medium heat until hot to the touch, about 5 minutes. Remove from heat and stir in coffee grounds. Cover and set aside for 20 minutes. Gradually pour through a fine-mesh sieve lined with a coffee filter into a bowl (discard the grounds).

Wash and dry the sieve and place over a large bowl; set beside the stove. Whisk egg yolks, brown sugar and vanilla in a medium bowl. Gradually whisk in the infused milk mixture. Return to the saucepan and place over medium-low heat. Cook, stirring constantly with a silicone spatula and scraping the bottom of the pan, until the mixture has thickened slightly and an instant-read thermometer registers 180°F. (Do not allow it to simmer or the eggs will curdle.) Immediately strain the mixture through the sieve into the bowl. Refrigerate until completely cooled, at least 3 hours.

Churn the cold custard in an ice cream maker according to the manufacturer's directions. When the ice cream reaches the consistency of frozen soft-serve (it will clump up around the paddle), transfer to a container and freeze until firm, about 1 hour.

Freeze for up to 1 week. Let soften in the refrigerator for 30 minutes before serving.

This is a fail. First, the custard will not strain through a coffee filter causing a huge mess. The amount should be more for all the work. And it never got thick in my machine! Put the grounds in your garden and save the effort here. So sad.