Coffee Ice Cream

1 cup milk
1/4 cup ground coffee
1 cup sugar
3 large eggs, beaten
1/8 tsp. salt
1 Tbsp. vanilla extract
3 cups half and half

Heat milk in a heavy saucepan over medium high heat. When bubbles form around the edges of pan, remove from heat. Stir in coffee and half the sugar.

In a slow and steady stream, whisk hot mixture into bowl with beaten eggs, whisking constantly. Return to saucepan. Add remaining sugar and salt. Stir constantly over medium high heat 3-4 minutes until mixture is thickened.

Stir in vanilla and 1 cup half and half and chill in refrigerator.

Strain through a very fine sieve or cheesecloth. Add remaining half and half and freeze in an ice cream maker 20-30 minutes until frozen.