Combine the cream, milk, sugar, and coffee in medium heavy saucepan. Bring to a boil over medium heat. Remove from the heat.
Gradually add the egg mixture in a slow, steady stream, to the hot stream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F. On an instant-read thermometer, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep from forming. Chill in the refrigerator for 2 hours.
Remove from refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacture's instructions. After the ice cream is made, transfer to an airtight container. Cover tightly and freeze until ready to serve. Garnish with chocolate curls.
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|Serving Size: 1 Serving (156g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 374 (81%)|
|Amt Per Serving||% DV|
|Total Fat 41.5g||55 %|
|Saturated Fat 18.6g||93 %|
|Monounsaturated Fat 16g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 1308.6mg||403 %|
|Sodium 76.5mg||3 %|
|Potassium 193.7mg||5 %|
|Total Carbohydrate 5.6g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 5.6g|
|Protein 17.5g||25 %|
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Calories per serving: 464
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