Brew coffee and allow to cool. Place cream, crème fraîche and egg yolks in a small saucepan and heat over medium heat, stirring constantly. It must not boil!
Once the mixture begins to thicken, add sugar and continue to simmer. Add coffee liqueur as needed. Remove the pot from the heat and add the coffee. Mix well and chill in the refrigerator for about 1 hour.
Freeze in ice cream maker according to manufacturer’s instructions.