In a saucepan, heat the heavy cream, whole milk, and instant coffee granules over medium heat until hot but not boiling.
In a mixing bowl, whisk the egg yolks and granulated sugar until well combined and slightly thickened.
Gradually pour the hot milk mixture into the egg yolk mixture while whisking constantly.
Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon. This will take about 5 minutes.
Remove the mixture from the heat and stir in the vanilla extract.
Place a fine-mesh sieve over a clean mixing bowl and strain the ice cream base to remove any lumps or solids.
Cover the mixing bowl with plastic wrap, pressing it directly onto the surface of the ice cream base to prevent a skin from forming.
Let the mixture cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Once chilled, pour the ice cream base into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Transfer the churned ice cream to a freezer-safe container, cover, and freeze for at least 4 hours or until firm.
In a saucepan, heat the heavy cream, whole milk, and instant coffee granules over medium heat until hot but not boiling.
In a mixing bowl, whisk the egg yolks and granulated sugar until well combined and slightly thickened.
Gradually pour the hot milk mixture into the egg yolk mixture while whisking constantly.
Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon. This will take about 5 minutes.
Remove the mixture from the heat and stir in the vanilla extract.
Place a fine-mesh sieve over a clean mixing bowl and strain the ice cream base to remove any lumps or solids.
Cover the mixing bowl with plastic wrap, pressing it directly onto the surface of the ice cream base to prevent a skin from forming.
Let the mixture cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Once chilled, pour the ice cream base into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Transfer the churned ice cream to a freezer-safe container, cover, and freeze for at least 4 hours or until firm.
