In a medium saucepan, stir together the milk, heavy cream, 1 Tbsp of sugar and pinch of salt. Cook one medium heat until the mixture comes to a boil.

In a medium bowl, whisk together eggs and 1/4 cup sugar. Add approximately 1/2 cup of the hot milk mixture to the egg mixture, whisking as you add it slowly. Continue to add the milk mixture 1/4 cup at a time until it’s all been mixed in. Transfer the mixture back to the saucepan.

Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a metal spoon. Remove from heat and stir in vanilla, coffee liqueur and vodka. Add the custard to a large bowl and cover with plastic wrap, making sure the plastic wrap touches the surface of the custard to prevent a film from forming. Chill completely.

Add the custard mixture to your ice cream maker and churn according to the manufacturer’s instructions. Chill for a minimum of 6 to 8 hours before serving.