Ingredients

• heavy cream - 2 cups
• whole milk - 1 cup
• granulated sugar - ¾ cup
• instant coffee granules - 2 tablespoons
• vanilla extract - 1 teaspoon
• salt - ¼ teaspoon
• egg yolks - 4 large

Instructions

1. 1.

   In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat until the mixture is warm and the sugar has dissolved.

2. 2.

   In a separate bowl, whisk together the egg yolks. Slowly add a small amount of the warm cream mixture to the yolks, whisking constantly to temper them.

3. 3.

   Gradually pour the tempered egg yolk mixture back into the saucepan with the cream mixture, stirring constantly.

4. 4.

   Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes). Do not let it boil.

5. 5.

   Remove from heat and stir in the instant coffee granules, vanilla extract, and salt until fully combined.

6. 6.

   Pour the mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Let it cool to room temperature.

7. 7.

   Cover and refrigerate the mixture for at least 4 hours or overnight until thoroughly chilled.

8. 8.

   Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.

9. 9.

   Transfer the ice cream to an airtight container and freeze for at least 4 hours until firm.

10. 10.

    Scoop and serve your delicious homemade coffee ice cream!