Home Made Coffee Ice Cream

1. In a medium, heavy saucepan, combine the cream, milk, sugar, and coffee. | 2. Bring the mixture to a gentle boil over medium heat, then remove from heat and set aside.

1. In a medium bowl, beat the egg yolks until smooth. | 2. Gradually whisk in 1 cup of the hot cream mixture into the egg yolks to temper them.

1. Stir in the vanilla extract. | 2. Slowly add the egg yolk mixture back into the saucepan with the hot cream, pouring it in a steady stream while stirring constantly.

Cook over low heat, stirring constantly, until the mixture thickens slightly, about 4-5 minutes. Do not allow it to boil.

1. Remove from heat and strain the mixture through a fine mesh strainer into a clean container to remove any lumps. | 2. Cover the surface with plastic wrap, pressing it down to prevent a skin from forming. | 3. Chill in the refrigerator for at least 2 hours.

Pour the chilled mixture into an ice cream machine and churn according to the manufacturer’s instructions until frozen.

Transfer the churned ice cream to a plastic container and place it in the freezer for a few hours before serving.

1. Remove the ice cream from the freezer and let it sit at room temperature for 5-10 minutes, or longer, until it reaches the right scooping temperature. | 2. For the best experience, serve the ice cream in chilled glass or porcelain bowls. Use a hot, dry ice cream scoop (soak it in boiling water, then wipe dry) to easily scoop the ice cream.