Coffee Ice Cream

Makes 1 quart:
2 cups whole milk
​2 cups heavy whipping cream
3/4 cup sugar
6 egg yolks
​2 tablespoons instant espresso powder (instant coffee works too)
pinch of salt
1 teaspoon pure vanilla extract
chocolate covered espresso beans, for garnish

Combine the cream, milk, instant espresso powder and salt in a small pot. Cook over medium heat until almost boiled. Stir well.
​In another bowl, whisk sugar with the egg yolks until completely combined.
​Temper the egg mixture by pouring about a cup of the hot cream mixture and whisking well. Keep adding hot mixture to the eggs until the bowl they are in feels warm.
​Add the egg mixture into the pot with the hot cream mixture. Mix well and cook over medium-low heat until the entire mixture thickens and coats the back of a spoon. About 5 minutes.
Add vanilla extract and stir to combine.
​Pour the ice cream mixture through a fine mesh sieve over a bowl to catch any hard bits that may be in it.
​Cover with plastic wrap to prevent a skin from forming.
​Cool in the refrigerator until completely chilled.
​Freeze for 15 minutes.
​Mix well and pour into your ice cream machine and follow the manufacturer's instructions.
​Transfer into a container and freeze for a few hours until firm.
​Serve topped with chocolate covered espresso beans.

​Enjoy!​