Coffee ice cream

Step by step

1. Add the cream, milk, sugar and salt into a saucepan. Heat the mixture over medium heat, stirring, till the sugar melts. Do not boil.

2. Place the egg yolks in a bowl of a stand mixer fitted with the Mixer Whisk and mix on speed 4 for 2 minutes.

3. While the standmixer is running, slowly pour 200 ml of the warm cream mixture into the eggs. Pour the egg mixture back to the saucepan and cook over medium heat (do not boil), stirring with a wooden spoon until the mixture thickens like a light pouring custard. This will take about 15 minutes. Add the instant coffee and mix till dissolved.

4. Transfer the ice cream batter into an air-tight container and cool off completely. Place in the fridge and chill overnight.

5. Affix the frozen KitchenAid Ice Cream Maker to the stand mixer. Turn mixer to 'STIR' speed and pour the cold ice cream batter into the Freeze Bowl while the mixer is running. Allow mixer to stir the ice cream mixture for 20 minutes until it reaches the consistency of a soft-serve ice cream. Transfer the ice cream into a container and place in the freezer for 4 hours or until firm.