Ingredients

The following ingredients have 4 Servings
  • 1 cup strongly brewed coffee
  • 1 cup whole milk
  • ¼ tsp salt
  • ¾ cup sugar
  • 6 egg yolks
  • 2 cups heavy cream
  • 1 Tbsp vanilla extract

Instruction

  • Place the coffee in a medium saucepan. Bring to a boil, reduce heat and simmer until it reduces to about ½ cup. (~10 minutes) Set reduced coffee aside.
  • Place the milk in a medium saucepan. Heat over medium-low until it just begins to simmer.
  • While the milk is heating, whisk together the salt, sugar and egg yolks in a medium bowl. Gradually pour the hot milk into the egg yolks; whisking vigorously the entire time.
  • Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the mixture thickens noticeably and coats a wooden spoon. (~4-5 minutes) (Note: If you have a kitchen thermometer, the target temperature is 180°F. Do not allow mixture to boil.)
  • Remove mixture from heat and add the heavy cream, vanilla extract and reduced coffee; stir until well combined. Pour the mixture through a fine-mesh strainer into a clean container. Cover with plastic wrap, pressing the plastic directly onto the surface of the mixture, and refrigerate overnight.
  • Pour the ice cream mixture into an ice cream maker and freeze according to the manufacturer's directions.
  • (Optional) If you desire a firmer ice cream, transfer the finished ice cream into the freezer for a couple of hours.