2006-01-16 Chris Shenton

I made this back when I was working at Cybercash, probably around 1998.
I lost then recently found this recipe stuck in Shirley Corriher's
book CookWise.  It came out very well, better than the too-soft
version that's also here.  Unfortunately, I can't understand my notes
on it but this might be a good starting point.

6		Eggs
1	C	Sweetened condensed milk
1	C	Coffee Grounds, chicory (French Market from New Orleans)
1 1/3	C	Half-n-half
1/3	C	Sugar

and here are alternate proportions, just the differences from above:

1	C	Half-n-half
1/6	C	Sugar
1 1/2	C	Cream

I have no idea which one I used; I expect I used the first one,
then varied it to the second one. 

My notes said:

  Use more Condensed Milk [for appropriate flavor, but watch for sugar]
  Maybe a little less Coffee
  Try and prevent the coffee grounds.

I believe I steeped the Coffee Grounds in the Sweetened Condensed
Milk, Half-n-Half and Cream, then strained the grounds out; I recall
this wasn't easy as the Condensed Milk is quite thick. 

Then added Eggs and Sugar and processed like a normal French Vanilla
egg-based custard-style Ice Cream.

The following proportions were from a version I did later
which was not so successful: it was too sweet and didn't set up.
Need less sugar and sugary ingredients.

2	C	Heavy Cream
1	C	Coffee Grounds
3		Eggs, beaten
1/2	C	Sugar
1	can	Sweetened Condensed Milk (14 oz by weight)
1	tsp	Vanilla Extract

This set of recipe needs to be worked on until it's right.
Work with the first two variants and avoid the sugar in the last one.