1/2 c  Coffee beans
2 c  Milk
2 c  Heavy cream ( 1 Pint)
1 c  Sugar (less 2 tbs.)
1 pn Salt
4    Egg yolks
2 ts Vanilla extract or flavor

Preheat oven to 350 F. Spread coffee beans in a pan and roast them for 5
min. Let cool, and grind coarsely. Combine beans with milk and cream in
heavy saucepan and bring to simmer, stirring. Cover, remove from the heat,
and let stand for abt. 30 min. Add 1/2 cup sugar and salt and stir to
dissolve.

In lge. bowl of elec. mixer, beat yolks with the remaining sugar until
mixture is very thick. Strain the coffee grounds out of the mik and cream
and gradually add half the lquid to the yolk-sugar mixture, beating on low
speed and scraping down the sides of bowl with spatula. Combine with
remaining milk-cream-coffee infusion and return to the saucepan.

Cook the custard over med-low heat, stirring constantly, until the mixture
almost simmers and has thickened to a thin custard consistency. Set the pot
at once into pan or sink containing cold water to stop cooking. Cool,
stirring often, then add the vanilla extract. Chill thoroughly, covered.

Strain custard into the can of your ice cream freezer and freeze according
to manufacturers directions.

Yield: abt. 1 1/2 qts.