: Traditional Custard (Ice Cream Maker)

1. Heat the base
In a saucepan over medium heat, combine milk, cream, and espresso powder (or brewed espresso). Heat until steaming, not boiling.

2. Whisk egg yolks & sugar
In a bowl, whisk egg yolks with sugar until pale and creamy.

3. Temper the yolks
Slowly pour a bit of the hot milk mixture into the yolks while whisking (to prevent scrambling). Then pour the yolk mixture back into the pot.

4. Cook custard
Cook on low, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 170–175°F / 77–80°C). Do not boil.

5. Cool and chill
Strain the mixture (optional for smoothness), stir in vanilla and salt, and chill in the fridge for at least 4 hours or overnight.

6. Churn & freeze
Pour into your ice cream maker and churn according to the manufacturer’s instructions. Freeze 2–4 hours to firm up before serving.

🍦 METHOD 2: No-Churn Coffee Ice Cream
1. Make strong coffee flavor
Dissolve 2 tbsp instant espresso powder in 1 tbsp hot water.

2. Whip cream
Whip 2 cups cold heavy cream to stiff peaks.

3. Combine base
In a separate bowl, mix:

1 can (14 oz) sweetened condensed milk
Dissolved espresso
1 tsp vanilla extract
4. Fold & freeze
Gently fold whipped cream into coffee mixture until smooth. Pour into a loaf pan or container, cover, and freeze for 6 hours or overnight.

☕ Optional Add-ins:
Chocolate chips or chunks
Caramel swirls
Toasted nuts
Crushed biscotti or cookies
Would you like a version using cold brew or a dairy-free option next?