Homemade coffee ice cream (no ice cream maker possible)😍

Preparation:
Prepare the coffee custard:

In a saucepan, heat the milk with the instant coffee or espresso.

Meanwhile, whisk the egg yolks with the sugar until the mixture pales.

Gradually pour the hot milk over the eggs while whisking.

Pour everything back into the saucepan and heat over low heat, stirring constantly with a wooden spoon, until the cream coats the spoon (approximately 83°C). Do not boil.

Cooling the cream:

Remove from heat, add vanilla if desired.

Let cool completely, then stir in the single cream.

Refrigerate for at least 3 hours (ideally overnight).

Cooling or freezing:

With an ice cream maker: Pour the mixture into a bowl and churn until the desired consistency is reached.

Without an ice cream maker: Pour into a container and freeze, stirring every 30-45 minutes for 3-4 hours to prevent ice crystals from forming.