I hope you’re enjoying the hot sunny weather that has arrived here this week! We certainly are.
2tbsp instant coffee mixed with a little hot water
Whisk the egg yolks and sugar together in a heatproof bowl. Heat the milk until nearly boiling (small bubbles will appear around the edge of the pan). Slowly pour the milk onto the egg mixture, whisking all the time. Then stand the bowl over a pan of simmering water, making sure the base of the bowl does not touch the water. Stir continuously until it thickens (about 10-15 minutes). Take it from the heat, and set aside to cool.
Just before churning, add the cream and the coffee (little by little, tasting as you go until the flavour seems right to you). Churn in the machine for 25-30 minutes.