Mamta
Ingredients needed - Heavy cream, vnilla extract, 4 eggs, sea salt, granulated sugar, instant coffee.
To begin, warm the half and half, sugar and salt in a medium saucepan over medium heat, whisking to dissolve sugar.
Then, in a separate bowl beat the egg yolks. Add ½ cup of the warm mixture to the egg yolks and whisk to combine.
Next, add the warm egg mixture to the half and half on the stovetop and whisk in the coffee granulates until dissolved.
Cook the custard over medium-low heat stirring constantly until the mixture thickens slightly.
Once thickened, put the heavy cream into a bowl with a fine mesh strainer on top of the bowl.
Transfer the coffee ice cream mixture into an airtight container and cool completely in the fridge.
Transfer the homemade coffee ice cream to an airtight container and freeze completely, about 4 hours.
Enjoy this coffee ice cream with a dollop of homemade whipped cream for an extra special treat.