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Ingredients
- 2 and 1/2 cups whole milk
- 1 and 1/2 cups granulated sugar
- 1/8 teaspoon salt
- 2 tablespoons instant decaffeinated coffee granules
- 6 egg yolks
- 2 and 1/4 cups heavy cream
- 1 and 1/2 teaspoons vanilla extract
Instructions
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In a medium saucepan combine the milk, sugar, salt, and coffee granules. Cook over medium heat stirring occasionally until steaming. Reduce the heat to low.
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Lightly beat the egg yolks in a small bowl. Slowly pour half the hot milk into the eggs while whisking continuously. Return the mixture to the pot and cook over medium heat, stirring occasionally, until thickened, about 5 minutes.
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Strain the custard through a fine-mesh sieve set over a medium bowl. Cover it with plastic wrap, allowing it to touch the surface of the custard to prevent a skin from forming. Refrigerate until cold.
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When ready to make the ice cream, whisk the cream and vanilla into the custard until smooth. Churn in an ice cream maker according to the manufacturer's instructions.
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Enjoy right away or transfer to a freezer-safe container. The ice cream will keep for up to 2 weeks.
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