# Coffee (Egg Base)

<div id="bkmrk-https%3A%2F%2Fwww.seriouse">[Source: https://www.seriouseats.com/recipes/2015/06/bold-bracing-coffee-ice-cream-recipe.html](https://www.seriouseats.com/recipes/2015/06/bold-bracing-coffee-ice-cream-recipe.html)  
</div><div id="bkmrk-adapted-from-base%3A-i">Adapted From Base: [Ice Cream Base (French/Eggs)](https://recipes.tehfishey.net/books/desserts/page/ice-cream-base-frencheggs)</div><div id="bkmrk-"></div><div id="bkmrk-ingredients%3A">**Ingredients:**</div><div id="bkmrk--0"></div><div id="bkmrk-6-large-egg-yolks"><span style="font-family: 'Segoe UI';">6 large egg yolks</span></div><div id="bkmrk-3%2F4-cup-sugar"><span style="font-family: 'Segoe UI';">3/4 cup sugar</span></div><div id="bkmrk-5-tablespoons-medium"><span style="font-family: 'Segoe UI';">5 tablespoons medium grind coffee</span></div><div id="bkmrk-1-1%2F2-cup-heavy-crea"><span style="font-family: 'Segoe UI';">1 1/2 cup heavy cream</span></div><div id="bkmrk-1-1%2F2-cup-whole-milk"><span style="font-family: 'Segoe UI';">1 1/2 cup whole milk</span></div><div id="bkmrk-1%2F2-teaspoon-kosher-"><span style="font-family: 'Segoe UI';">1/2 teaspoon kosher salt, or to taste</span></div><div id="bkmrk--1"></div><div id="bkmrk--2"></div><div id="bkmrk-instructions"><span style="font-family: 'Segoe UI'; font-weight: bold;">Instructions:</span></div><div id="bkmrk--3"></div><div id="bkmrk-in-a-heavy-bottomed-"><span style="font-family: 'Segoe UI';">In a heavy-bottomed saucepan, whisk together egg yolks, sugar, and coffee until well combined. Whisk in cream and milk until yolk mixture is fully incorporated.</span></div><div id="bkmrk--4"></div><div id="bkmrk--5"></div><div id="bkmrk-place-pot-over-mediu"><span style="font-family: 'Segoe UI';">Place pot over medium-low heat and cook, whisking frequently, until a custard forms on a spoon and a finger swiped across the back leaves a clean line, or until custard temperature reaches 170°F. </span></div><div id="bkmrk--6"></div><div id="bkmrk-stir-in-salt-to-tast"><span style="font-family: 'Segoe UI';">Stir in salt to taste.</span></div><div id="bkmrk--7"></div><div id="bkmrk--8"></div><div id="bkmrk-strain-custard-throu"><span style="font-family: 'Segoe UI';">Strain custard through a fine mesh strainer and chill in either ice bath or refrigerator until it is very cold, about 40°F. Churn in ice cream maker according to manufacturer's instructions, then transfer to an airtight container and to harden in freezer for at least 4 hours before serving.</span></div>