Whisk together the following:
2 cups half-and-half
2 cup heavy whipping cream
3 packages vietnamese coffee packets
1/4 cup glucose
3/4 cup sugar
1 tsp vanilla extract
1 tsp tapioca starch / 2Tbs milk
PREPARATION:
Prepare an ice bath. Fill the sink with ice.
Boil the dairy and sugars. Put the cream, milk, glucose, and sugar in a medium heavy-bottomed saucepan, and place it over medium-high heat. Cook, whisking occasionally to discourage the milk from scorching, until the mixture comes to a full rolling boil, then remove the pot from heat. (about 15 minutes)
Add the coffee.
Cool in ice bath until cool.
Add tapioca.
Vanilla extract, wait to add it to the cooled ice cream base or the flavor will disappear during cooking.
Cure 4 hours or overnight.