1. Prepare the Crust:

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