Homemade Coffee Ice Cream

1. To make the cream base, start by brewing 2 tablespoons of espresso and set aside to cool slightly. Whisk together the heavy cream, whole milk, brewed espresso and sugar in a medium saucepan over medium heat. Continue whisking until the sugar is fully dissolved and the mixture begins to simmer.
2. Remove the saucepan from the heat.
3. In a separate bowl, whisk the egg yolks and vanilla extract until the mixture becomes pale and slightly thickened.
4. To avoid scrambling the yolks, slowly temper them by adding about ⅛ cup of the warm cream mixture to the eggs while whisking constantly. Repeat this process a few more times until the egg mixture is warm and smooth.
5. Pour the egg mixture back into the saucepan with the rest of the cream.
6. Return the saucepan to medium-low heat. Whisk continuously until the mixture begins to gently simmer and thickens enough to coat the back of a spoon. This should take about 6-10 minutes.
7. Once the custard is cooked, remove it from the heat and pour it into a large mixing bowl to cool slightly.
8. Cover with plastic wrap, ensuring the plastic is touching the surface of the custard to prevent a skin from forming. Refrigerate overnight.
9. Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer's instructions.
10. Transfer the churned ice cream to a freezer-safe container and freeze for a few hours until firm.

Notes/Additions
You can use the extra egg whites to make an egg-white omelette.