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1
In a heavy saucepan, combine cream, milk, and condensed milk.
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2
Put the pan over medium heat and let the mixture boil gently to bubbling just around the edges (gentle simmer). Remove from heat.
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3
Add the coffee and let it steep for 8 minutes until the cream has taken on the coffee flavor, stirring occasionally and tasting to make sure it's not too bitter.
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4
While waiting for the coffee to steep, in a medium heatproof bowl, whisk the yolks just to break them up and whisk in sugar. Set aside.
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5
Put the saucepan back on the stove over low heat and let it warm up for 2 minutes.
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6
Carefully measure out 1/2 cup of hot cream mixture.
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7
While whisking the eggs constantly, whisk the hot cream mixture into the eggs until smooth. Continue tempering the eggs by adding another 1/2 cup of hot cream to the bowl with the yolks.
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8
Pour the cream-egg mixture back to the saucepan and cook over medium heat, stirring constantly until it is thickened and coats the back of a spatula, about 5 minutes.
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9
Strain the base through a fine-mesh strainer into a clean container. You really need a fine-mesh strainer so that only about 10% of the coffee granules get through otherwise your ice cream will be very grainy.
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10
Pour the mixture into a 1-gallon Ziplock freezer bag and submerge the sealed bag in an ice bath until cold, about 30 minutes. Refrigerate the ice cream base for at least 2 hours or overnight. I like to refrigerate the base overnight for the most flavor.
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11
Pour the ice cream base into the frozen canister of your ice cream machine and follow the manufacturer's instructions.
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12
Spin until thick and creamy about 25-30 minutes.
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13
Pack the ice cream into a storage container, press a sheet of parchment directly against the surface and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
