This coffee ice cream recipe is so quick and simple to make and better still, you do not need an ice cream maker. You do however, need to allow for a minimum freezing time of 2 hours so it is best made the day before you wish to serve it.
Whisk the egg whites until stiff peaks are formed
Gradually whisk in the caster sugar until glossy and stiff.
Whisk the cream in a separate bowl until soft peaks are formed.
Fold the cream, egg yolks and coffee extract into the egg whites and sugar until well combined.
Pour into a container and freeze for 2 hours minimum.
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