Place a 2 quart bowl in the freezer to chill and fill a larger bowl with ice. Set aside.

In a 2 quart saucepan, combine the cream, milk, salt, corn syrup, and ¼ cup of sugar. Heat over medium high heat stirring occasionally.

Meanwhile, in a small bowl, combine the 4 egg yolks and ¼ cup of sugar and whisk until light yellow and combined (30 seconds). 

Add the instant coffee to the egg yolks and whisk until smooth.

Once the cream mixture is consistently steaming and reaches 175 degrees F on an instant read thermometer, remove it from the heat.

Scoop out ½ a cup of the cream mixture and slowly whisk it into the egg yolks, this is called tempering.

Add the tempered yolks back to the pot with the cream and milk, and heat over medium heat until slightly thickened and the temp reaches between 185-190 degrees F on a thermometer. It will start to bubble and should only take 2-5 minutes.

Remove the base from the heat and whisk in the vanilla extract.

Remove the bowl from the freezer and set it into the large bowl with ice. Place a strainer over the small bowl and pour the ice cream base through the strainer. This will remove any bits of cooked egg and coffee granules.

Allow the coffee ice cream base to cool completely before storing it in the fridge. Chill until very cold about 4-6 hours or overnight.

Once chilled, pour the base into your prepared ice cream maker and churn per the maker’s instructions. Serve immediately for soft serve or freeze for scooping later.