Espresso Ice Cream

Directions

1. 1
   Combine the cream, espresso, coffee granules, and vanilla in a large pot.
2. 2
   Set a large strainer over the pot and set aside.
3. 3
   Bring the milk and 1/2 cup of the sugar to a boil in a medium pot over medium heat, stirring frequently.
4. 4
   Once at a boil, reduce heat to low.
5. 5
   Whisk the egg yolks with the remaining 1/2 cup sugar in a large bowl.
6. 6
   Temper the yolks by slowly drizzling 1 cup of the hot milk mixture into the bowl while whisking vigorously.
7. 7
   Slowly pour the tempered eggs into the pot of hot milk mixture and continue to cook, mixing constantly, until the mixture begins to thicken, coats the back of a metal spoon, and reaches 170F on an instant-read thermometer (note that the mixture can easily overcook and curdle, so be sure not to bring the mixture to a boil).
8. 8
   Strain the mixture into the pot with the reserved cream, espresso, coffee, granules, and vanilla and stir to incorporate.
9. 9
   Refrigerate until fully cool before following your ice-cream makers manufacturers suggestions for freezing.