Heat 1 1/2 c. almond milk to a boil.
Meanwhile, whisk together 5 egg yolks and 1/2 c. sugar. Add boiling milk to the egg and sugar mixture, then add 1/2 c. strong brewed coffee or espresso. Return to a lower heat, and cook ~ 8 minutes, until custard has thickened (will coat the spoon you’re using to stir it).
Chill at least 3 hours, then process in an ice-cream freezer according to manufacturer’s directions. If there’s any left, freeze it in an air-tight container.