To make your homemade coffee ice cream, add the heavy cream, whole milk, sugar, and salt to a pot over medium heat.

Whisk in the instant espresso powder.

Heat over medium heat until steam starts to rise from the pot.

While waiting for the cream mixture to heat, separate your egg yolks from your egg whites.

Reserve the egg whites for another use. Lightly beat your egg yolks.

When the cream mixture is steaming, slowly add 1/2 cup of the mixture to your egg yolks, whisking to combine.

Slowly add this mixture back into the pot with the rest of the cream mixture and heat, whisking frequently, until the mixture reaches between 170 and 180 degrees F (an instant read thermometer is helpful here).

Remove from heat. Add a mesh strainer over a bowl. Pour the mixture through the mesh strainer and discard any solids.

Let cool. Cover and refrigerate overnight. If your ice cream maker requires you to do so, add in your ice cream maker bowl to your freezer.

The next day, remove the mixture from your fridge and stir in the coffee extract. Add the ice cream bowl to the ice cream maker and pour in the cream mixture.

Follow the manufacturer’s instructions to churn into ice cream (mine took about 20 minutes).

Scoop the mixture into a freezer safe container.

Add to your freezer and freeze for at least 4 hours before serving.