Step 1 In a large saucepan, combine the milk, cream and three-fourths cup sugar. Split and scrape the vanilla bean, and add the seeds and pod to the milk mixture. Stirring frequently, bring the mixture to a boil and then remove from the heat.
Step 2 In a medium bowl, whisk together the egg yolks and the remaining 4 teaspoons sugar in a medium bowl. Temper the eggs by slowly pouring half of the hot milk mixture into the bowl with the eggs, whisking constantly. When combined, slowly add the egg mixture to the saucepan while whisking. Cook the mixture over low heat, whisking constantly until the mixture begins to thicken, about 5 to 7 minutes.
Step 3Immediately remove the pan from the heat and pour the mixture into a bowl set over an ice bath. Stir until the mixture is cool. Strain into a medium bowl. Stir in the ground coffee, Trablit and espresso. Refrigerate the mixture until chilled. Place the mixture in an ice cream maker and proceed according to the manufacturer's instructions. Store in the freezer up to one week.