In a mixing bowl, place 2 eggs and beat until light and fluffy.  Add sweetened condensed milk and stir to blend.  Pour in the coffee, add a pinch of salt, and vanilla extract to taste.  Add enough whole milk to bring mixture 2-3” from top of a 1-quart ice cream maker.  Freeze according to manufacturer's directions.  Pour mixture into a freezer container and put in freezer for about 2 hours.  Serve.  It's sooo good.  The beaten eggs make the ice cream scoopable, even for days afterwards.