2 small cinnamon sticks (more may be desired, for garnish)
6 egg yolks
1 teaspoon vanilla extract
Instructions
Beat egg yolks together in a small bowl until they lighten in color (approximately 1 minute), set aside.
In a small, dry, nonstick frying pan, toast 1 tablespoon cinnamon over medium-low heat for 1-3 minutes, stirring or shaking pan to prevent burning. When the cinnamon smells fragrant and spicy, remove from heat and set aside.
In a large sauce pan combine heavy cream, milk, sugar, instant coffee, salt, and cinnamon sticks. Cook over medium heat for 6-8 minutes, stirring occasionally, until mixture is steaming and hot but not simmering (boiling your custard will give you scrambled-egg ice cream). Remove from heat.
Add ¼ cup of the milk/cream mixture to the egg yolks, whisking constantly until combined. Repeat 2-3 times before returning the liquid and egg yolks back to the saucepan.
Continue to cook the custard for 3-4 more minute over medium-low heat, stirring frequently, until the mixture thickens (it should coat the back of a spoon or spatula).
Remove from heat and allow to cool--an ice bath may be used to cool the custard quickly.
Once mixture has cooled, add vanilla extract.
Chill custard in the fridge for 2-10 hours. Remove cinnamon sticks after chilling.
Churn in an ice cream maker according to manufacturer instructions.
Recipe by Laughing Over Spilled Milk at https://www.laughingoverspilledmilk.com/coffee-and-toasted-cinnamon-ice-cream/