In medium saucepan over low heat, stir together sugar, milk, and eggs. Cook, stirring continuously, until the mixture thickens enough to coat the back of a metal spoon, do not let it boil

In a medium bowl combine cream, vanila, and coffee. Stir in custard mixture.

Chill in the refrigerator for 8 hours or overnight

Stir chilled mixture and freeze in ice cream maker according to manufacturers instructions. Add caco when the mixture has started to freeze or according to your makers instructions.

Pour ice cream into a freezer proof container, place a piece of wax paper over the top. Should be consmed within a week.

*I only use organic ingredients and cage free eggs but if you are on a budget or do not eat clean than conventional ingredients will work fine.