Coffee Ice Cream

1. 1

   heat 1 cup half and half until bubbling.

2. 2

   whisk in 1/2 cup sugar and coffee.

3. 3

   remove from heat and whisk into eggs in a small, stead stream.

4. 4

   add 1 cup of half and half, 1/2 cup sugar, vanilla and salt.

5. 5

   heat whisking constantly until thick- about 5 minutes over medium heat.

6. 6

   pour mixture into a bowl and refrigerate until cold covered with plastic wrap (right on the custard to prevent a skin).

7. 7

   whisk in final 2 cups of half and half and freeze according to manufactures instructions (about 30 minutes for me).

* Per serving · 4 servings · Values may vary.

No additional tips available.