I found this recipe in a cookbook which I found on vacation in Amman, Jordan devoted to how to make ice cream. I'd love to give it the proper credit and tell you the name of the cookbook and the author, but unfortunately the cookbook is in Canada, and I'm currently in Myanmar, and I can't remember what it was called.
1In a heavy bottomed saucepan, combine milk, cream, and ground coffee and bring almost to a boil. Remove from heat and let stand for five minutes for coffee to infuse, then strain through a cheesecloth.
2Put the egg yolks and sugar in a bowl and whisk together until the mixture is pale and your fork leaves a trail in the mixture.
3Slowly add the milk mixture to the egg mixture, stirring constantly with a wooden spoon.
4Strain the mixture into a pan and cook over low heat for fifteen minutes, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon. Be careful not to let the mixture boil, else it will curdle.
5Freeze the custard uncovered about two hours, then remove from freezer and beat with a hand mixer or food processor until smooth. Return to freezer and freeze until set.