1/2 c. strong coffee or espresso
3 c. milk
3 c. cream
1 1/2 c. sugar
10 egg yolks
1 tbsp. vanilla extract

Heat the milk and cream to simmering point in a saucepan.

Combine the egg yolks and sugar in bowl. Stir the hot milk and cream into the egg mixture and return it to the saucepan. Place the saucepan over low heat and stir until the mixture thickens into a light custard. Remove from the heat.

Stir in the vanilla extract and espresso. Cool the mixture to room temperature, then chill. Freeze in your ice cream maker according to the manufacturer's directions.