Ingredients
Equipment
Method
- Make sure your ice cream maker's bowl is completely frozen solid.
- In a medium saucepan, whisk together the cream, milk, sugar, egg yolks, instant coffee, and salt until smooth.
- Heat the mixture over medium, whisking constantly until it thickens and coats the back of a spoon, then remove from heat and stir in the vanilla.
- Strain the warm custard through a fine-mesh strainer into a clean bowl, cover with plastic wrap, and chill in the fridge for at least 4 hours or overnight.
- Pour the chilled mixture into your ice cream maker and churn for 20-30 minutes until it reaches a soft-serve consistency.
- Transfer the churned ice cream to a freezer-safe container, smooth the top, cover with parchment, seal, and freeze for at least 4-6 hours to firm up.
Nutrition
Calories: 220kcalCarbohydrates: 24gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 70mgSodium: 50mgPotassium: 150mgSugar: 20gVitamin A: 10IUCalcium: 4mgIron: 1mg
Notes
Use the freshest, highest-quality instant coffee for the best flavor. Let the ice cream sit out for 5-10 minutes before scooping for perfect servings. For extra decadence, consider mixing in some chocolate chips or coffee beans during the last minute of churning. Store the ice cream in the coldest part of your freezer with parchment paper pressed directly on the surface to prevent freezer burn. Properly stored, it will last 2-3 months, although it rarely lasts that long! Enjoy!
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