half a dozen egg yolks
1 cup of milk (or a milk/cream mixture)
1 cup of strong coffee (decaf for the kids?)
1 cup of granulated sugar
Whisk egg yolks and sugar in a large bowl to blend. Bring milk to a simmer in heavy medium saucepan. Gradually whisk hot milk into egg mixture, then whisk in the coffee. Return mixture to saucepan. Stir over medium heat until custard thickens (do not boil). Refrigerate until cold.
Process custard in ice cream maker.