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Eggs - 2 (separated)
Icing sugar - 50 gms
Coffee essence- 2 tbsp
Double cream - 240 ml


  • Whisk egg whites until very stiff, then gradually whisk in icing sugar.
  • Whisk egg yolks and coffee essence together and whisk gradually into egg whites.
  • Lightly whip cream and fold into coffee mixture.
  • Pour into 700 ml ice cube tray or shallow tin and freeze.
  • This ice cream does not need any further beating.
  •   It is best to turn the refrigerator to coldest setting one hour before freezing ice cream. Turn back to normal setting once ice cream has frozen.

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