Measure out two tablespoons of coffee. Add gelatin to coffee and set aside (It needs time to soften and absorb liquid.)
Add cream, sucanat and salt to a small pot. Warm over medium heat until the sucanat is completely dissolved – about five minutes. Remove from heat and measure out 2/3 cup of the mixture. Set aside the rest.
Slowly pour 1/3 cup of the cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling. Now take the egg mixture and slowly whisk it in to the pot with the cream.
Return pot to low/medium heat and cook until it reaches 170F on a candy thermometer. If you don’t have a candy thermometer, dip your spoon in the mixture and then lift it above the pot. When it’s thick enough to coat the back of the spoon it’s ready.
Pour mixture through a fine mesh sieve into a bowl. Whisk in the coffee/gelatin mixture. When the gelatin is fully combined, add the rest of the coffee and vodka/rum (if using).
Cover and chill for at least four hours. I usually make mine a day in advance and chill overnight.
Pour mixture in an ice cream maker and churn according to manufacturer's instructions. Enjoy right away as a soft-serve, or transfer to a container and place in the freezer until firm.
Can be doubled if needed, but depending on the size of your ice cream maker you may need to churn in two batches.