1. Prepare the Crust:

1. In a medium saucepan, combine the heavy cream, milk, sugar, ground coffee, vanilla extract, and salt. Heat over medium heat until steaming but not boiling, stirring occasionally.
2. In a separate bowl, whisk the egg yolks. Slowly pour about 1/2 cup of the hot cream mixture into the yolks while whisking constantly to temper them.
3. Pour the tempered yolk mixture back into the saucepan. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Strain through a fine-mesh sieve to remove coffee grounds.
4. Chill the mixture in the refrigerator for at least 4 hours or overnight. Churn in an ice cream maker according to the manufacturer’s instructions. Transfer to a freezer-safe container and freeze until firm.