Mocha Ice Cream

In bowl, whisk egg yolks with sugar until thickened; set aside. In saucepan, heat cream and coffee granules over medium heat just until bubbles form around edge; gradually whisk into yolk mixture.

Return mixture to pan; cook, whisking constantly, until thick enough to coat back of spoon, about 5 minutes. Strain through fine sieve into large bowl; stir in vanilla. Place plastic wrap directly on surface; let cool to room temperature. Refrigerate for at least 2 hours or until cold.

Pour into shallow metal pan; cover and freeze for 4 hours or until almost firm. Break into chunks; transfer to food processor and pur?until smooth. Transfer to airtight container; freeze for 1 hour or until firm. (Alternatively, freeze in ice-cream machine according to manufacturer's instructions.) (Make-ahead: Freeze for up to 1 week.) Transfer to refrigerator 30 minutes before serving.