1. Prepare the Crust:

1. In a medium saucepan, combine the heavy cream, milk, sugar, and instant coffee granules.
2. Heat the mixture over medium heat, stirring constantly, until the sugar and coffee dissolve (do not boil). Remove from heat.
3. Stir in the vanilla extract and salt. Let the mixture cool completely, then refrigerate for at least 2 hours.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours before serving.