Coffee Ice Cream

Instructions

1. In a medium saucepan, combine the whole milk, heavy cream, granulated sugar, fine sea salt, and the scraped seeds plus the pod of the vanilla bean.
2. Heat the mixture over medium heat until it reaches a simmer and the sugar dissolves completely, about 7 minutes, stirring occasionally.
3. Remove from heat and stir in the pure vanilla extract and instant espresso powder until dissolved.
4. Allow the mixture to steep for 15 minutes, then remove and discard the vanilla bean pod.
5. In a separate bowl, whisk the egg yolks until smooth.
6. Slowly pour about half of the warm milk mixture into the yolks, whisking constantly to temper.
7. Return the egg yolk mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon, reaching 175°F (79°C).
8. Strain the custard through a fine sieve into a clean bowl to ensure smoothness.
9. Stir in the cooled brewed coffee until fully incorporated.
10. Cool the custard to room temperature, then cover and refrigerate for at least 2 hours until thoroughly chilled.
11. Churn the chilled custard in an ice cream maker according to the manufacturer's instructions until it reaches soft-serve consistency, about 20-30 minutes.
12. Transfer the churned ice cream to an airtight container and freeze for at least 30 minutes to firm up before serving.