1-First, warm the half and half, granulated sugar, and sea salt in a saucepan over medium heat until it’s just hot. In a separate bowl, beat the 4 egg yolks and then mix in about 1/2 cup of the warm milk mixture to temper them. Next, combine this egg mixture back into the saucepan and whisk in the 1 to 1.5 tablespoons of instant coffee.

2-Cook the whole thing over medium-low heat, stirring constantly, until it thickens slightly this usually takes a few minutes. Once done, strain the mixture into the bowl with the heavy cream, add the 1 teaspoon of pure vanilla extract, and stir everything well. Transfer it to a container and chill in the refrigerator for at least 4 hours or overnight to get that perfect base for your homemade coffee ice cream.

3-After chilling, pour the mixture into your ice cream maker and churn for 30-40 minutes until it’s frozen and creamy. Then, transfer the ice cream to an airtight container and freeze for about 4 hours before serving. This step ensures the ice cream sets up nicely, giving you a texture that’s ideal for enjoying on its own, with whipped cream, or in desserts like ice cream sandwiches.