Coffee Custard Ice Cream

Preparación

1. 1

   In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is hot but not boiling.

2. 2

   In a small bowl, dissolve the instant coffee in a tablespoon of hot water. Add the dissolved coffee to the cream mixture and stir well.

3. 3

   In a separate bowl, whisk the egg yolks until they are pale and slightly thickened.

4. 4

   Gradually add a small amount of the hot cream mixture to the egg yolks, whisking constantly to temper the eggs.

5. 5

   Slowly pour the tempered egg yolks back into the saucepan with the remaining cream mixture, stirring constantly.

6. 6

   Cook the mixture over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon.

7. 7

   Remove the saucepan from the heat and strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.

8. 8

   Allow the custard to cool to room temperature, then cover and refrigerate until completely chilled, at least 4 hours or overnight.