My Ultimate Coffee Ice Cream Recipe: Rich & Creamy!

Instructions:

1. Combine heavy cream, milk, and coffee beans in a saucepan. Heat over medium heat, stirring occasionally, until just simmering (bubbles forming around the edges, but not boiling). Remove from heat, cover, and let steep for 1 hour.
2. Strain the infused cream mixture through a fine-mesh sieve or cheesecloth-lined colander into a clean bowl, pressing on the coffee grounds to extract as much flavor as possible. Discard the grounds.
3. In a heatproof bowl, whisk together egg yolks, sugar, and salt until pale and slightly thickened.
4. Gradually whisk a small amount (about ¼ cup) of the warm coffee-infused cream into the egg yolk mixture to temper it (prevent scrambling). Continue whisking in the remaining cream in a slow, steady stream.
5. Pour the mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of a spoon and a line drawn through the custard on the back of the spoon holds its shape (about 5-8 minutes). Do not boil!. The temperature should reach about 170-175°F (77-79°C) using a thermometer.
6. Immediately strain the custard through a fine-mesh sieve into a clean bowl. Stir in the vanilla extract. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until completely chilled.
7. Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions (usually 20-30 minutes).
8. Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to harden to a scoopable consistency.