Instructions
- Warm the Base
- In a saucepan, combine milk, sugar, instant coffee, and salt.
- Heat gently over medium heat, stirring until the sugar and coffee dissolve.
- Do not let it boil.
- Whisk the Egg Yolks
- In a separate bowl, whisk egg yolks until smooth.
- Slowly pour about ½ cup of the warm coffee mixture into the yolks while whisking (this tempers them so they don’t scramble).
- Then pour the tempered yolks back into the saucepan.
- Cook the Custard
- Cook over medium-low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 5–7 minutes).
- Remove from heat and strain through a fine sieve into a clean bowl.
- Add Cream & Chill
- Stir in the heavy cream and vanilla extract.
- Let it cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
- Churn & Freeze
- Pour into an ice cream maker and churn according to manufacturer’s instructions (usually 20–25 minutes).
- Transfer to a lidded container and freeze for 4 hours or until firm.
Tips
- For a stronger coffee flavor, add an extra teaspoon of espresso powder.
- Swirl in chocolate chips or fudge sauce before freezing for a mocha twist.
- No ice cream maker? Freeze the mixture, stirring every 30–45 minutes until creamy.
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