Coffee Ice Cream

Adapted from "Best of the Best of Georgia." I have not tried this yet. Makes about 3 quarts ice cream batter, which will freeze up as more. If you have a small machine, only pour in as much batter as your machine requires (usually 1 quart batter freezes to about 1 1/2 quarts ice cream in an electric machine).

• Ready In: 20 mins
• Yields: 3 quarts liquid batter

Ingredients

• 4  large eggs
• 1 1⁄2 cups sugar
• 1⁄2 cup sweetened condensed milk
• 1⁄4 teaspoon salt
• 2  quarts heavy cream, divided
• 2  cups milk
• 1  teaspoon vanilla extract
• 1⁄4 cup instant coffee crystals

Directions

1. Whisk together eggs, sugar, condensed milk, and salt until thick and smooth in a very large heatproof bowl.
2. Heat 2 cups of the cream with the regular milk, bringing this to a full rolling boil.
3. Slowly pour some of the hot mixture into the egg mixture, whisking constantly to mix in quickly so the eggs do not scramble.
4. Add the rest of the milk mixture slowly, still whisking fiercely, and mix to combine.
5. Return entire mixture back to the pan and cook, stirring with a wooden spoon, until the mxiture thickens slightly and a finger drawn down the back of the spoon leaves a clear line.
6. Strain mixture through a mesh strainer over a large bowl.
7. Whisk in coffee crystals until dissolved.
8. Add vanilla and the remaining cream.
9. Chill in fridge until very cold.
10. Freeze in an ice cream maker according to manufacturer's instructions.
11. NOTE: Once your freezing cycle has completed on your machine, the consistency may be soft- you may wish to ripen the ice cream by storing it in an airtight container in your regular freezer until firm; this will especially be the case when using smaller capacity electric machines.