4 tsp. instant coffee
2 1/2 c. sugar
1/4 tsp. salt
2 tbsp. flour
2 1/2 c. whole milk
2 1/2 c. coffee
6 egg yolks, slightly beaten
5 c. heavy cream
5 tsp. vanilla

Combine instant coffee, sugar, salt and flour in saucepan. Gradually pour in milk and coffee, stirring constantly. Cook over low heat until slightly thickened. Pour some of hot mixture over the beaten eggs and blend well. Add to hot mixture. Cook one minute longer. Chill in refrigerator. Add cream and vanilla. Pour into ice cream maker "can" and churn by hand or motor, whichever type freezer you have. Allow to ripen/harden.