Whisk together cream, milk, sugar, egg yolks, and coffee in a large saucepan until smooth.
Place the pan on medium heat, and cook and whisk constantly until thickened, then stir in vanilla. 
Pour into a large glass measuring cup or bowl, cover with plastic wrap, and refrigerate until completely cold. 
Place in the ice cream maker and churn for 20-30 minutes or until a soft serve consistency. 
Pour into a glass loaf pan or baking dish and freeze until firm, about 4-6 hours. 
Notes 
:
For a richer ice cream, use 2 cups of cream and 1 cup of milk. Let the ice cream sit for 5-10 minutes before serving to soften. 
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