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1
In a heavy non-reactive saucepan, stir together the cream, milk, milk powder, 1/4 cup sugar, coffee, cinnamon, chile de arbol, and the salt.
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2
Put the pan over medium-high heat. When the mixture just begins to bubble around the edges, remove from the heat, cover the pan, and let steep for about 10 minutes.
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3
In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in the remaining sugar until smooth. Set aside.
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4
Uncover the cream mixture and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
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5
Carefully scoop out 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the egg yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.
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6
Cook the mixture carefully over medium heat, stirring constantly in a figure eight motion, until it is thickened, coats the back of the spatula or a wooden spoon, and holds a clear path when you run your finger across the spatula.
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7
Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and stir occasionally until the base is cool. Remove from the ice-water bath, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.
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8
Freeze in your ice cream machine according to the manufacturer's instructions. While the ice cream is churning, put the container you'll use to store the ice cream into the freezer.
