• Follow your ice cream machine manufacture's instructions for best results (normally in the user manual also likely available online). Use the Built-in Compressor feature to make ice cream immediately or place the ice cream bowl in the freezer for at least 24 hours prior to use.
• In a pan/pot: sugar, salt, whole milk, heavy whipping cream, vanilla extract, instant coffee and whisk. Cook on low-medium for 5-8 minutes or until sugar and coffee granules is dissolved. Stir frequently as it may burn or scorch. Remove the pan from the heat source. Let sit for 10 minutes undisturbed.
  2 cups whole milk, 2 cups heavy whipping cream, 1 cup sugar, 3 tbsp instant coffee, 1 ½ tsp vanilla extract, ⅛ tsp salt
• In a small bowl: whisk the egg yolks. Add 2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 2 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Return the pan to the heat source. Cook on low for 8 minutes (stir frequently).
  3 large egg yolks
• Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer. Cover with saran wrap - place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.
• Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 40-60 min. Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.

Serve & Enjoy!