• 1 cup milk
• 1/4 cup ground coffee
• 1 cup sugar
• 3 large eggs, beaten
• 1/8 tsp. salt
• 1 Tbs. vanilla extract
• 3 cups half and half
Heat milk in a heavy saucepan over medium high heat. When bubbles form around the edges of pan, remove from heat. Stir in coffee and half the sugar. In a slow and steady stream, whisk
hot mixture into bowl with beaten eggs, whisking constantly. Return to saucepan. Add remaining sugar and salt. Stir constantly over medium high heat 3-4 minutes until mixture is thickened.
Stir in vanilla and 1 cup half and half and chill in refrigerator. Strain through a very fine sieve or cheesecloth. Add remaining half and half and freeze in an ice cream maker 20-30
minutes until frozen.