Homemade Coffee Ice Cream

• servings: 5 servings
• active time: 25 minutes
• total time: 35 minutes

Ingredients

2 ½ cups whole milk

1 ½ cups granulated sugar

⅛ teaspoon salt

2 tablespoons instant decaffeinated coffee granules

6 egg yolks

2 ¼ cups heavy cream

1 ½ teaspoons vanilla extract

Directions

In a medium saucepan combine the milk, sugar, salt, and coffee granules. Cook over medium heat stirring occasionally until steaming. Reduce the heat to low.

Lightly beat the egg yolks in a small bowl. Slowly pour half the hot milk into the eggs while whisking continuously. Return the mixture to the pot and cook over medium heat, stirring occasionally, until thickened, about 5 minutes.

Strain the custard through a fine-mesh sieve set over a medium bowl. Cover it with plastic wrap, allowing it to touch the surface of the custard to prevent a skin from forming. Refrigerate until cold.

When ready to make the ice cream, whisk the cream and vanilla into the custard until smooth. Churn in an ice cream maker according to the manufacturer's instructions.

Enjoy right away or transfer to a freezer-safe container. The ice cream will keep for up to 2 weeks.

Notes

Cut in half- can only churn half at a time.

Nutrition

• Serving Size: 1 cup
• Calories: 748 kcal
• Total Fat: 48 g
• Saturated Fat: 29 g
• Unsaturated Fat: 16 g
• Cholesterol: 369 mg
• Sodium: 145 mg
• Total Carbohydrate: 71 g
• Total Sugars: 69 g
• Protein: 11 g