Coffee Ice Cream

Whisk together eggs, sugar, condensed milk, and salt until thick and smooth in a very large heatproof bowl.

Heat 2 cups of the cream with the regular milk, bringing this to a full rolling boil.

Slowly pour some of the hot mixture into the egg mixture, whisking constantly to mix in quickly so the eggs do not scramble.

Add the rest of the milk mixture slowly, still whisking fiercely, and mix to combine.

Return entire mixture back to the pan and cook, stirring with a wooden spoon, until the mxiture thickens slightly and a finger drawn down the back of the spoon leaves a clear line.

Strain mixture through a mesh strainer over a large bowl.

Whisk in coffee crystals until dissolved.

Add vanilla and the remaining cream.

Chill in fridge until very cold.

Freeze in an ice cream maker according to manufacturer's instructions.

NOTE: Once your freezing cycle has completed on your machine, the consistency may be soft- you may wish to ripen the ice cream by storing it in an airtight container in your regular freezer until firm; this will especially be the case when using smaller capacity electric machines.