Vietnamese Coffee Ice Cream
(makes about 1 quart)

1 1/2 cups strongly brewed coffee
1 (14 oz) can of sweetened condensed milk
1/2 cup heavy whipping cream
6 egg yolks

1. Whisk together coffee and heavy whipping cream in a large pot.  Bring to a boil at medium heat.
2. Whisk together egg yolks and condensed milk.  Ladle 1/2 cup of hot coffee mixture into egg mixture and whisk until well combined.  Add about a third of the rest of coffee mixture at a time, whisking well after each addition.
3. Pour liquid back into the pot and whisk constantly over medium-low heat until the mixture thickens and will coat the back of a spoon, 5 to 8 minutes. Do not let mixture boil.  Allow mixture to cool.
4. Chill in the fridge for at least 2 hours then pour it into an ice cream maker and follow the directions.
5. Remove the ice cream, pack into a covered container, and freeze for at least 2 hours before serving.  Or you can serve it as is if you want more of a soft-serve consistency.