Espresso Ice

Ingredients

• 2 eggs (very fresh)
• 50 g sugar (add more if desired)
• 300 ml warm whole milk
• 250 ml espresso (or strong coffee, chilled)
• 300 g whipping cream

Instructions

1. 1.

   Whisk the eggs with sugar in a metal bowl, add the warm milk and whisk over a hot water bath until creamy, then stir in the coffee and let cool.

2. 2.

   Beat the cream stiff and fold it gently into the mixture.

3. 3.

   Transfer the ice cream base to an ice cream maker for about 25 minutes or pour it into a shallow metal bowl and freeze for about 1 hour, then stir vigorously, refreeze for another hour, stir again, and finally freeze for an additional 2 hours before serving.