Irish-Coffee Ice Cream

• 6 large egg yolks
• 1 cup (200 g) packed light brown sugar

In a large bowl, combine the egg yolks and brown sugar and beat with an electric mixer until nicely foamy; whip for a long time so you get a good thick, foamy mixture. In a medium saucepan over low heat, warm the milk to lukewarm, pour in the coffee, then pour this mixture into the foamy egg yolks, stirring constantly. Pour all of this back into the saucepan and cook over medium heat, stirring