Brew your coffee and allow it to cool completely. If you’re using instant coffee, dissolve it in a small amount of hot water and let it cool.

In a saucepan, combine the heavy cream, whole milk, and sugar. Warm the mixture over medium heat until it begins to steam (do not let it boil).

In a separate bowl, whisk the egg yolks. Slowly add a few spoonfuls of the hot dairy mixture to the yolks, whisking constantly to prevent curdling.

Pour the tempered yolks back into the saucepan, stirring constantly. Cook the mixture over low heat until it thickens enough to coat the back of a spoon.

Remove the saucepan from the heat and stir in the cooled coffee and vanilla extract.

Pour the mixture into a bowl and cover with plastic wrap, pressing directly onto the surface. Refrigerate for at least 4 hours or overnight.

Transfer the chilled mixture to your ice cream maker and churn according to manufacturer’s instructions.

Transfer the churned ice cream to a container and freeze for 2-4 hours before serving.