Vietnamese iced coffee ice cream

This recipe is based on my standard ice cream recipe but was inspired by this Chow recipe:
http://www.chow.com/recipes/29787-vietnamese-coffee-ice-pops

For the coffee, I used a French Roast with chicory, a kind of New Orleans style brew.

The final texture is more more like gelato than ice cream, which seemed right for thick Vietnamese iced coffee. It's so rich it satisfies even a chocolate craving.

Ingredients

3/4 cup french roast coffee, ground
1 can sweetened condensed milk (14 oz)
2 eggs
1/2 cup sugar
1 cup heavy whipping cream

1 quart

Directions

Steep the grounds with about 2 cups of boiling water and filter leaving 1 1/2 cups of coffee. (Add more water if necessary to reach the required amount of coffee.) Whisk the coffee with the sweetened condensed milk. Set aside to cool.

Whisk the eggs and sugar until they turn light in color. Then whisk in the cream. Finally, whisk in the coffee mixture.

Transfer the mixture to an ice cream maker and churn according to your machine.

Transfer to freezer-safe containers and freeze for at least 4 hours before serving.

5 hours