In a saucepan, combine the whole milk and double cream. Heat over low heat until it’s warm but not boiling. Remove from heat.
In a separate bowl, whisk together the granulated sugar, instant coffee granules, and egg yolks until well combined.
Slowly pour the warm milk and cream mixture into the egg mixture, whisking continuously to avoid curdling.
Pour the combined mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. This should take about 5-7 minutes. Do not let it boil.
Remove the mixture from the heat and stir in the vanilla extract.
Allow the mixture to cool to room temperature, then cover it and refrigerate for at least 4 hours or until it’s thoroughly chilled.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
Transfer the churned ice cream to an airtight container and freeze for an additional 2 hours to firm it up.
Serve your homemade Coffee Ice Cream in bowls or cones and enjoy!
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