• 2 cups heavy cream
  • 2 cups whole milk
  • 3/4 cups granulated sugar
  • 2 tablespoons instant coffee granules
  • 6 egg yolks
  • chocolate curls for garnish


  • Combine the cream, milk, sugar, and coffee in a medium, heavy saucepan.
  • Bring to a gentle boil over medium heat.
  • Remove from the heat.
  • Beat the egg yolks in a medium bowl.
  • Whisk one cup of the hot cream into the egg yolks.
  • Gradually add the egg mixture in a slow and steady stream to the hot cream.
  • Cook over medium-low heat, stirring occasionally until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees (about 5 minutes)
  • Remove from teh heat and strain through a fine mesh strainer into a clean container.
  • Cover with plastic wrap, pressing down against the surface to keep a skin from forming.
  • Chill in the refrigerator for 2 hours.
  • Remove mixture from the refrigerator and pour into the bowl of an ice cream machine.
  • Freeze according to the manufacturer’s instructions
  • After the ice cream is made, transfer to an air-tight container.
  • Cover tightly and freeze until ready to serve.
  • Garnish with chocolate curls.