Fresh Brewed Coffee Ice Cream

6 egg yolks
4 T finely ground fresh good quality coffee
8 ounces light brown sugar
1 pint milk
6 fluid ounces very hot water

Brew the coffee in a French press coffee maker; let steep 10 minutes.

In a heatproof bowl mix together the sugar and egg yolks, then whisk until thick and pale. Whisk in the milk and the coffee, then put the bowl over a saucepan of simmering (though not boiling) water. Cook until the mixture is thick (forms a ribbon on the back of a wooden spoon), stirring constantly. Remove from heat, cover the surface with plastic wrap on the surface to keep a skin from forming as the mixture cools.

When cool, transfer the mixture to an ice cream maker and follow the manufacturer's instructions.