A delightful homemade ice cream infused with coffee and liqueur flavors.
Combine the cream, milk, sugar, coffee liqueur, and instant coffee in a medium saucepan.
Stir constantly to ensure the sugar dissolves evenly.
Heat the mixture over medium heat until it begins to steam, then remove from heat.
Avoid boiling the mixture to prevent curdling.
In a medium bowl, whisk the egg yolks until they are pale and thick.
Whisking the yolks well ensures a smooth custard.
Slowly add a ladle of the hot cream mixture to the yolks while whisking constantly.
This step prevents the yolks from cooking too quickly.
Pour the tempered yolks back into the saucepan with the cream mixture.
Stir continuously to ensure even mixing.
Cook the mixture over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
Do not let the mixture boil to avoid curdling.
Strain the custard through a fine mesh strainer into a clean container.
Straining removes any cooked egg bits for a smoother texture.
Cover the custard with plastic wrap, pressing it against the surface, and refrigerate until chilled, at least 2 hours.
Chilling the custard ensures it churns properly in the ice cream machine.
Pour the chilled custard into an ice cream machine and churn according to the manufacturer's instructions.
Ensure the ice cream machine bowl is pre-frozen for best results.
Transfer the churned ice cream to an airtight container and freeze overnight until firm.
Freezing overnight allows the flavors to meld and the texture to set.
Serve the ice cream in bowls or cones and enjoy.
Garnish with chocolate shavings or a drizzle of coffee syrup for extra flair.
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