In a mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, instant coffee granules, vanilla extract, and salt until the sugar and coffee are fully dissolved.

Cover the bowl and refrigerate the mixture for at least 2 hours, or until thoroughly chilled.

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.