2. Into a sauce pan add the heavy cream, almond milk, salt and coffee. Stir and simmer over medium low heat. Cook for about 20 minutes, whisking frequently until the mixture reaches a temperature of 175 F or about 80 C. Turn off heat, and remove the pot from the stovetop element
3. The next step is to temper the whipped egg yolk mixture, by slowly drizzling about 1 cup of the hot cream mixture as you whisk continuously. It is very important to whisk rather vigorously to prevent the egg yolks from clumping due to the heat. Repeat with a second cup of hot liquid. Then pour the remaining hot liquid into the egg bowl. Whisk to combine
7. The next step is to cool the custard to room temperature. Either place the bowl in an ice bath (ice cubes and water) or allow to cool slowly on the counter. As the custard is cooling, whisk from time to time. When the custard has cooled completely to room temperature, cover the custard in the bowl with cling wrap so that the cling wrap touches the custard (to prevent a skin from forming) and refrigerate until the custard is very cold
8. Prepare your ice cream maker according to your manufacturer’s directions, making sure the churning pot is chilled properly. Start the machine churning before pouring in the custard and pour the custard into the pot. Select the hardest consistency setting your machine has.
ADVICE for best results: Chill the container you will use to store the ice cream and choose a container that has maximum surface area
9. Transfer the ice cream which is at soft serve consistency to the chilled container and cover and put in the freezer as quickly as possible. Let set in the freezer for 3 or more hours – until the ice cream can be easily scooped, with a bit of resistance as you scoop. Enjoy!