For this first part we need the half & half, egg yolks that are slightly beaten, sugar and instant coffee crystals. I use Folger’s because they are not only readily available, they have a rich flavor for use in cooking.
In a medium sauce pan, combine the half & half, egg yolks, sugar and coffee crystals.
Over medium heat, stir and blend the mixture continually until the sugar dissolves.
Keep stirring to blend the coffee crystals into the mix. Scrape the sides of the pan to make sure you get it all blended. Larger clumps of crystals that form can be broken up with the back of a spoon on the side of the pan. Keep stirring and the crystals will finally dissolve.
Just as the custard begins to boil, remove pan from the heat. By now the crystals should be well blended but if there are still specks here and there, don’t worry about it. It won’t hurt your ice cream. Place the mixture in an ice bath and/or refrigerator until it’s completely chilled (6 – 8 hours) before proceeding to the final step.
Part 2: Making the Ice Cream
Remove the custard from the fridge. For this last part we also need the whipping cream and vanilla extract.
Pour the whipping cream and vanilla extract into the pan of custard.
Blend the ingredients together. You may find that the cream needs to be folded into the custard to start an even blending process. Using your spoon, pull spoonfuls of the custard up and into the cream until it starts to mix easier.
When everything is blended evenly together, put the mixture into your ice cream maker and follow the manufacturer’s instructions.
After the ice cream maker is done, you should have a nice batch of ice cream the consistency of soft serve.
Pour the ice cream into your freezer container. This fits nicely in a 64 ounce (1.89 L) size container. NOTE: This ice cream doesn’t freeze as hard or as quickly as most so allow 12 hours in the freezer before serving.
When finally frozen, you’re ready to serve your Coffee Ice Cream! It’s great in a bowl, cone, or try a small scoop to top off a cup of coffee!