Lisa's Southern Kitchen

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Ingredients:

• 2 tbsp. Instant Coffee

• 1 1/4 cup Granulated Sugar

• 1/2 tsp. Salt

• 2 tbsp. Vanilla Extract

• 2 cups Heavy Whipping Cream

• 2 cups Half and Half

• 3 Eggs

• 2 Egg Yolks

Instructions:

1. In a saucepan over med high heat add in heavy whipping cream and sugar, bring to boil and stirring occasionally until sugar is dissolved.
2. In a bowl of stand up mixer add in eggs and egg yolks and 1/2 cup heavy cream mixture and beat well until combined
3. In a saucepan over med high heat add in half & half and egg mixture, add in instant coffee cook until thickens until reach 170 degrees.
4. Pour the heavy cream a bowl and place fine mesh strainer on top of the bowl. Strain the egg mixture into heavy cream.
5. Add in the vanilla extract and stir well until combined.
6. Pour the mixture into freezer safe bowl and cover with plastic wrap and place in freezer for overnight.
7. Then next morning, place in a ice cream maker to churn for 35 minutes.
8. Place in a freezer safe bowl and cover with plastic wrap and freezer for 6 hours before serving.