Coffee Ice-cream

Heat the milk in a heavy-bottomed saucepan over medium heat until it reaches 70°C (160°F), stirring occasionally to prevent scorching.

Whisk the egg yolks with the sugar in a separate bowl until the mixture becomes pale and thick, approximately 3-4 minutes.

Slowly pour the hot milk into the egg and sugar mixture while whisking constantly to temper the eggs and prevent curdling.

Return the combined mixture to the saucepan and cook over low heat, stirring continuously, until it reaches 82°C (180°F) and coats the back of a spoon.

Remove from heat and stir in the concentrated coffee and vanilla extract until fully incorporated.

Transfer the mixture to a bowl and let it cool to room temperature, stirring occasionally, approximately 15 minutes.

Gently fold the whipped cream into the cooled coffee mixture using a spatula until no streaks remain.

Transfer the prepared mixture to an ice-cream churn and process according to manufacturer instructions until it reaches soft-serve consistency, approximately 20-25 minutes.

Spoon the ice-cream into a freezer-safe container and freeze for at least 4 hours until firm enough to scoop.