1- Creating homemade coffee ice cream is simpler than you might think, and this guide walks you through each part. Start by warming the half and half, sugar, and salt in a medium saucepan over medium heat, whisking until the sugar dissolves. In a separate bowl, beat the egg yolks, then slowly whisk in about ½ cup of the warm mixture to temper them.

2- Next, return the egg mixture to the saucepan, add the coffee granules, and whisk until dissolved. Cook over medium-low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spatula or reaches 170 degrees Fahrenheit. Strain the custard into a bowl containing the heavy cream using a fine mesh strainer to remove any solids, then stir in the vanilla extract.

3- Transfer the mixture to an airtight container and chill in the refrigerator until completely cold, ideally overnight. Once chilled, churn the mixture in an ice cream maker for 30 to 40 minutes until frozen, then transfer to an airtight container and freeze for about 4 hours until firm. For those wondering how to make homemade coffee ice cream without a machine, try freezing and stirring the mixture periodically for a creamy result.