Coffee Ice Cream

Directions

1. 1
   Whisk together eggs, sugar, condensed milk, and salt until thick and smooth in a very large heatproof bowl.
2. 2
   Heat 2 cups of the cream with the regular milk, bringing this to a full rolling boil.
3. 3
   Slowly pour some of the hot mixture into the egg mixture, whisking constantly to mix in quickly so the eggs do not scramble.
4. 4
   Add the rest of the milk mixture slowly, still whisking fiercely, and mix to combine.
5. 5
   Return entire mixture back to the pan and cook, stirring with a wooden spoon, until the mxiture thickens slightly and a finger drawn down the back of the spoon leaves a clear line.
6. 6
   Strain mixture through a mesh strainer over a large bowl.
7. 7
   Whisk in coffee crystals until dissolved.
8. 8
   Add vanilla and the remaining cream.
9. 9
   Chill in fridge until very cold.
10. 10
    Freeze in an ice cream maker according to manufacturer's instructions.
11. 11
    NOTE: Once your freezing cycle has completed on your machine, the consistency may be soft- you may wish to ripen the ice cream by storing it in an airtight container in your regular freezer until firm; this will especially be the case when using smaller capacity electric machines.