Directions

1. In a medium saucepan, combine the heavy cream, whole milk, sugar, and (Grounds4Cause 😉) brewed coffee. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is steaming hot.

2. In a separate bowl, whisk together the egg yolks and salt until the mixture is light in color and slightly thickened.

3. Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly, until the two are fully combined.

4. Pour the mixture back into the saucepan and heat over medium heat, stirring constantly, until the mixture has thickened and coats the back of a spoon.

5. Remove the pan from the heat and stir in the vanilla extract.

6. Pour the mixture through a fine-mesh strainer into a large bowl. Cover the bowl with plastic wrap and refrigerate until the mixture is fully chilled (at least 4 hours or overnight).

7. Once the mixture is fully chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions.

8. Transfer the ice cream to a freezer-safe container and freeze until firm (at least 4 hours or overnight).