There is nothing better than homemade coffee ice cream.
Remove custard from heat and let cool for a bit.
Whisk an egg in a separate bowl. Add in about a cup of the cooled custard mixture to the whisked egg. This is called TEMPERING. Once you whisk the egg in with the custard, pour eggy custard back into the saucepan and whisk everything together.
Chill in the refrigerator for at least three to four hours before putting the coffee ice cream custard into your ice cream maker. I generally prefer to let it chill overnight - it seems to churn into ice cream a little bit easier if it has been chilled overnight.
Pour into your ice cream maker following the manufacturers instructions. I use a super simple (older than my children) ice cream maker from Krups that I admittedly stole from my mother's house when I moved out of state... (Sorry, mom. I will get you a new one this summer if you are now just noticing that it is gone...)
Pack your ice cream into freezer safe container or a cute ice cream canister from Williams-Sonoma... Hide it from your children in a safe place and enjoy!