- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup sugar
- 2 tablespoons instant coffee
- 6 egg yolks
In a medium -size saucepan, bring the milk, cream, sugar and coffee to a boil.
In a medium-size mixing bowl, whisk the egg yolks until creamy and slowly add in some of the hot milk to temper the yolks. Gradually add about 1/2 of the cream to the egg mixture, whisking constantly. Add the egg yolk, sugar and cream mixture to the saucepan with the cream and milk, and cook over low heat until the mixture thickens slightly. Do not over cook or boil, as the custard will curdle.
Strain the custard through a fine mesh sieve into a cold bowl. Cover with plastic wrap, pressing it down on the surface to prevent a skin from forming. Refrigerate for at least 2 hours, or until thoroughly chilled. Pour the custard into the bowl of an ice cream maker, and process according to the manufacturer's instructions. Transfer the ice cream to a resealable container and freeze until ready to serve.
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