Turkish Coffee Ice Cream
This rich custard-style ice cream is perfect for you if you enjoy coffee-flavored ice cream!

Over high heat, bring the water and sugar to a boil until the sugar dissolves and the syrup turns clear.

Pour the milk and cream into a double boiler.

When the syrup has completely dissolved into the milk, whisk in the egg yolks and instant coffee, continuing to whisk until well combined.

Place the double boiler insert above (but not in contact with) a pan of water that is simmering slowly.

Cook for about 10 minutes, stirring continuously, or until the custard has thickened and is sticking to the back of a spoon.

Pour into a bowl through a mesh strainer, then stir in the coffee grounds.

For several hours, chill in the refrigerator.

Pour into an ice cream maker, then freeze as directed by the manufacturer.