Categories: desserts

Ingredients

• 2 C half n half
• 1 C sugar
• 1/4 t sea salt
• 4 egg yolks
• 1 C heavy cream
• 1 to 1 1/2 T instant coffee
• 2 t vanilla

Directions

1. Warm half n half, sugar, and salt over medium heat—whisk to dissolve sugar

2. Beat egg yolks & mix in 1/2 C of warm mix—add to half n half mix on stove

3. Whisk in coffee until dissolved

4. Cook over medium-low heat stirring constantly until mix thickens slightly or reaches 170F

5. Pour heavy cream into a bowl with fine mesh strainer on top of bowl

6. Strain custard into heavy cream & discard stuff on strainer

7. Stir in vanilla

8. Cool overnight

9. Process in ice cream maker & freeze

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