Coffee Ice Cream

Directions

1. 1
   To Make the Coffee Ice Cream:
2. 2
   Put the egg yolks in a large heatproof bowl and set aside.
3. 3
   In a medium saucepan, stir together the heavy cream, milk, sugar, salt and instant espresso powder.
4. 4
   Bring the mixture to a slow, consistent simmer (just this side of a boil) and remove from heat.
5. 5
   Whisk the egg yolks until just combined, then slowly stream in half of the hot coffee cream mixture while whisking constantly.
6. 6
   Transfer the egg mixture back to the medium saucepan containing the other half of the coffee cream mixture.
7. 7
   Heat over medium-low heat, stirring constantly, until the mixture is thick enough to coat the hack of a spoon (about 175 degrees on an instant-read thermometer).
8. 8
   Remove from heat and strain the mixture through a fine-mesh sieve into a bowl.
9. 9
   Whisk in the Kahlua, and let mixture cool to room temperature.
10. 10
    Press a piece of plastic wrap directly onto the surface of the mixture to prevent a skin from forming.
11. 11
    Refrigerate for 4 hours.
12. 12
    Pour into an ice cream machine and freeze, following the manufacturers directions.