Heat the cream, milk, chocolate and coffee in a large saucepan over medium heat, stirring until the chocolate melts.
Do not allow the mixture to boil.
Beat the egg yolks and sugar together until light and creamy.
Gradually beat in the slightly cooled hot chocolate mixture.
Reheat over medium heat, using a wire whisk to stir constantly until the mixture thickens slightly. Do not allow to boil.
Stir in the brandy (optional) and allow to cool to room temperature.
Process in ice cream maker according to manufacturer''s instructions.
Transfer to a suitable container and freeze until solid.
If you don''t have an ice cream maker you can make this by pouring the final mixture into a shallow plastic container and freezing for a couple of hours. The mixture is then beaten when semi-frozen and returned to the freezer. This process is repeated twice more before final freezing.