3⁄4 cup sugar

1⁄2 tsp. kosher salt

6 egg yolks

2 cups heavy cream

1 1⁄2 cups Sunset Coffee

1 tsp. vanilla extract



Whisk together sugar, salt, and egg yolks in a 4-qt. saucepan until smooth; stir in cream and cook, stirring constantly, over medium heat, until the mixture thickens and coats the back of a spoon, about 4 minutes. Pour mixture through a fine strainer into a medium bowl, and whisk in Sunset Coffee and vanilla; refrigerate until chilled. Process in an ice cream maker according to manufacturer's instructions. Transfer to a resealable plastic container and freeze until firm, at least 4 hours.


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