Classic Coffee Ice Cream

Instructions

1. 1

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

2. 2

   In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.

3. 3

   Slowly pour about 1/2 cup of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.

4. 4

   Gradually pour the tempered egg mixture back into the saucepan with the remaining milk mixture, whisking constantly.

5. 5

   Cook the mixture over medium-low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon (about 170–175°F or 77–80°C). Do not let it boil.

6. 6

   Remove the saucepan from the heat and stir in the vanilla extract.

7. 7

   Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.

8. 8

   Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or until thoroughly chilled.

9. 9

   Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions.

10. 10

    Transfer the churned ice cream to a lidded container and freeze for at least 4 hours or until firm before serving.