1. Heat the Base:

   • In a saucepan over medium heat, whisk together heavy cream, milk, sugar, and instant coffee until the sugar dissolves.

   • Heat until steaming but not boiling.

2. Temper the Egg Yolks:

   • In a bowl, whisk egg yolks. Slowly pour in 1/2 cup of the hot cream mixture, whisking constantly.

   • Gradually add the yolk mixture back into the saucepan, stirring continuously.

3. Thicken the Custard:

   • Cook over low heat, stirring until the mixture thickens and coats the back of a spoon (about 5–7 minutes).

   • Remove from heat and stir in vanilla extract and salt.

4. Chill the Mixture:

   • Pour through a fine-mesh sieve into a bowl.

   • Cover and refrigerate for at least 4 hours or overnight.

5. Churn the Ice Cream:

   • Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).

6. Freeze & Serve:

   • Transfer to a container and freeze for at least 2 hours before serving.

   • Scoop and enjoy your rich, creamy coffee ice cream!

Optional Add-Ins:

• Swirl in chocolate chips or caramel sauce.

• Sprinkle with crushed cookies or chopped nuts before freezing