Homemade Coffee Ice Cream

👨‍🍳 Method

1. 1
   Dissolve the instant coffee in the hot water and let cool.
2. 2
   Whip the cold cream with the sugar until firm and holding its shape.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
3. 3
   In another bowl, beat the egg yolks and sour cream until creamy, and stir in the coffee mixture.

   BowlWhisk
4. 4
   Fold the vanilla and the yolk mixture into the whipped cream gently, so the whipped cream doesn't deflate.

   ⚙ FoldingSilicone spatula

   💡Fold, don't stir: the air in the whipped cream is what replaces the ice cream machine.

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
5. 5
   Transfer to loaf pan, cover and freeze at least 6 hours, without stirring.

   Loaf panFreezer