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.
Method
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Whisk the egg whites until stiff peaks are formed
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Gradually whisk in the caster sugar until glossy and stiff.
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Whisk the cream in a separate bowl until soft peaks are formed.
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Fold the cream, egg yolks and coffee extract into the egg whites and sugar until well combined.
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Pour into a container and freeze for 2 hours minimum.
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