¾-1cupgranulated sugaruse more or less according to your tastes
4egg yolks
1tablespooninstant coffee or espresso powder
1tablespoonvanilla extract
Instructions
Freeze ice cream maker bowl according to instructions.
Whisk together cream, milk, sugar, egg yolks and coffee in a large saucepan until smooth.
Place the pan on medium heat, and cook and whisk constantly until thickened. It will be noticeably thickened, but not thick like pudding. Stir in vanilla. Taste and adjust sweetness as desired.
Pour into a large glass measuring cup or bowl and press a piece of plastic wrap to the surface to keep a skin from forming.
Refrigerate until completely cold (you can speed this up by placing it in the freezer and stirring every 10 minutes).
Place in the ice cream maker and churn for 20-30 minutes or until a soft serve consistency.
Pour into a glass loaf pan or baking dish and freeze until firm, about 4-6 hours.
I recommend letting sit at room temperature for 5-10 minutes before serving. Cover leftovers with plastic wrap and freeze up to 3 months.
Video
Notes
*For a richer ice cream, you can use 2 cups of cream and 1 cup of milk.Leftovers:Homemade ice cream will last in an airtight container or wrapped tightly in the freezer for up to 3 months.Tips:
Speed up the chilling process by placing the ice cream base into the freezer instead of the fridge. Be sure to stir it every 10 minutes to keep it creamy.
Let the ice cream sit for 5-10 minutes before serving to give it a little bit of time to soften. This makes it easier to scoop and creates a creamier texture.