Have ready a medium stainless-steel bowl sitting on top of another bowl with ice. Place a fine-mesh sieve in the top bowl.
In a medium heavy-bottomed pot, whisk eggs with cream, milk, sugar, ground coffee and salt to a very low boil over medium-low heat. Cook until mixture has thickened enough to coat the back of a spoon--this can take 7-10 minutes. To test if it is ready, place a spoon in the custard mixture and remove it. Run your finger through the custard that's left on the back of the spoon--if it leaves a clear path (the custard doesn't run back together), then it's ready.
Carefully strain the mixture, do not press through the sieve as this will add too many of the coffee grounds to the mixture. Cool to room temperature, stirring occasionally. Chill, covered, until cold, at least 1 hour.
Freeze in the ice cream maker, following manufacturer’s instructions--this can take about 20 minutes. Transfer to an airtight container, and let it harden in the freezer.
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