Ingredients
Equipment
Method
- Combine the heavy cream, milk, sugar, and instant coffee powder (if using) in a medium saucepan. Heat over medium heat, stirring until the sugar dissolves and the mixture is warm, but do not boil.
- In a separate bowl, whisk the egg yolks until they are pale yellow.
- Temper the yolks by slowly whisking about one cup of the warm cream mixture into the yolks. Then, pour the tempered yolk mixture back into the saucepan with the remaining cream.
- Cook the custard over medium-low heat, stirring constantly with a wooden spoon or rubber spatula, until the mixture thickens enough to coat the back of the spoon. This usually takes about 5 minutes. Do not let it boil.
- Remove the saucepan from the heat. Stir in the brewed coffee and vanilla extract.
- Pour the mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Cover the surface of the custard directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or preferably overnight, until completely cold.
- Churn the cold custard in your ice cream maker according to the manufacturer's directions. This usually takes 20 to 30 minutes.
- Transfer the soft ice cream to an airtight container. Freeze for 2 to 4 hours to firm up before serving.
Nutrition
Notes
If you do not have an ice cream maker, you can pour the chilled mixture into a shallow pan and freeze it, scraping and stirring every 30 minutes for about 3 hours until firm.