Add the egg yolks, sugar, and brewed coffee to the saucepan and whisk it until combined.
Once the mixture is set, add heavy cream and whole milk and whisk it until the new mixture is fully incorporated.
Put the saucepan over medium-low heat and start whisking slowly with a spoon.
Keep it going until you see a custard begin to form and coat the spoon. Alternatively, use a cooking thermometer to check if the temperature reaches 170°F.
Add salt to taste.
Turn off the heat and transfer the mixture into a clean glass jar or a box through a strainer.
Pop it into the fridge until it reaches 40°F.
Transfer it to the ice cream maker and keep churning for half an hour until it’s ready.
Store ice cream in an airtight container in the freezer until it hardens. It should take about four hours.
