In a medium saucepan, heat light cream over medium heat until just before it boils. Add sugar and stir until dissolved.

Place eggs in the top half of a double boiler over simmering water. Add 1/4 cup cream mixture, stirring well to incorporate. Gradually add rest of cream mixture, mixing well after each addition.

Cook over medium-low heat, stirring constantly, for 6 to 7 minutes, or until mixture coats the back of a spoon. Remove from heat and cool for 10 minutes. Strain mixture through a fine-mesh strainer into an airtight container. Cover and refrigerate for 2 hours.

Add heavy cream, coffee, and salt to chilled mixture.

Pour into a gel-type countertop ice-cream freezer. Freeze according to manufacturer¿s instructions. When ice cream is almost frozen, add vanilla, cinnamon, and caramel. Continue to freeze.

Ice cream will be soft. For firmer ice cream, place in an airtight container and freeze for 8 hours, or overnight.