Instructions

1. Coffee Ice Cream: Whisk together sugar, egg yolks and salt in a medium heat-proof bowl until they are blended. Set aside.
2. Combine cream and milk in a medium, heavy saucepan set over medium-high heat. Heat until small bubbles form around edges of pan.
3. Add instant coffee and whisk until it is completely dissolved.
4. Remove pan from heat. Gradually whisk the warm cream mixture into egg yolks. Return mixture to saucepan, set it over medium low heat and stir constantly until mixture coats the back of a spoon, about 5 minutes.
5. Stir in vanilla extract.
6. Pour custard mixture back into bowl and put in a larger bowl filled with ice.
7. Refrigerate until cold, stirring occasionally, about 1 hour.
8. Place chilled mixture in an ice cream machine and process according to manufacturer's directions.
9. Pack ice cream into a container and freeze until ready to serve.
10. If ice cream is frozen solid, transfer it from freezer to refrigerator for 15 minutes to soften slightly before serving.
11. Serve scoops of ice cream in bowls or wineglasses drizzled with coffee-caramel sauce, if desired.
12. Coffee-Caramel Sauce: Dissolve coffee in a small bowl with 1/4 cup hot water.
13. Stir in vanilla extract.
14. Put cream, corn syrup and both sugars in a 3-quart heavy saucepan set over medium-low heat. Stir until sugars dissolve and mixture starts to boil.
15. Continue to boil until mixture is quite thick and coats the back of a spoon, about 10 minutes.
16. Remove pan from heat and stir in coffee, vanilla mixture and butter.
17. Cool sauce to room temperature, stirring occasionally to keep a skin from forming over top. (Sauce can be prepared 3 days ahead; when cool, cover and refrigerate. Reheat over low heat, stirring, until just barely warm.)

Makes about 1 1/2 pints ice cream; 2 cups sauce