1. In a large bowl, beat together the cream, milk, sugars, egg yolks, coffee, and salt. Transfer to a heavy saucepan and cook over medium heat, stirring constantly, until the brown sugar has dissolved and the mixture has thickened, 7 to 8 minutes. Remove from the heat and stir in the vanilla.
   
   
   

2. Strain into a bowl and refrigerate until completely cold.

3. Transfer to the ice cream machine and process to a thick and creamy consistency.
   
   
   

4. Freeze to desired hardness and serve, or for better consistency freeze overnight.

Nota: If you do not have an ice cream machine, put the freezer ice cream shake and remove it when it is half frozen. Beat it again in that state and put it back in the freezer. This will prevent the formation of crystals.