Makes 1½ quarts. Recipe is by Cynthia Nobles.
2 cups whole milk
¼ cup instant coffee granules
2 tbls. cornstarch
¼ tsp. salt
2 large eggs
1 can (14 oz.) condensed milk
1 cup whipping cream
2 tsp. vanilla extract
1. In a medium saucepan, combine whole milk, coffee granules, cornstarch, and salt. Bring to a simmer over medium heat and stir 1 minute. Remove from heat.
2. In a small bowl, beat eggs. Whisk 1 cup of the hot coffee mixture into the eggs. Whisking constantly, slowly pour egg mixture into remaining coffee mixture. Cook over low heat 2 minutes, whisking constantly. Remove from heat.
3. Stir in condensed milk, whipping cream, and vanilla. Strain into a bowl and chill.
4. Freeze in ice cream maker according to manufacturer’s directions.