2 tablespoons instant coffee or espresso powder (adjust to taste)
6 large egg yolks
1 teaspoon vanilla extract
Instructions:
In a saucepan, combine the heavy cream, whole milk, granulated sugar, salt, and instant coffee or espresso powder. Heat the mixture over medium heat, stirring occasionally, until it reaches a gentle simmer. Remove from heat.
In a separate mixing bowl, whisk the egg yolks until smooth.
Slowly pour about half of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs. This prevents the eggs from scrambling.
Pour the tempered egg mixture back into the saucepan with the remaining cream mixture, whisking constantly to combine.
Return the saucepan to the stovetop over medium-low heat. Cook the mixture, stirring constantly with a spatula, until it thickens slightly and coats the back of the spatula. This usually takes about 5-7 minutes and the mixture should reach around 170°F (77°C).
Once thickened, remove the saucepan from heat and stir in the vanilla extract. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg.
Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill the custard in the refrigerator for at least 4 hours or overnight until thoroughly chilled.
Once chilled, transfer the custard to an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
If desired, transfer the churned ice cream to a freezer-safe container and freeze for an additional 2-4 hours or until firm.
Serve the homemade coffee ice cream scooped into bowls or cones, and enjoy the creamy, caffeinated goodness!
Feel free to customize this recipe by adjusting the amount of coffee flavor or sweetness to suit your taste preferences. You can also mix in chopped chocolate, caramel swirls, or crushed cookies for added texture and flavor. Enjoy your homemade coffee ice cream!
