This recipe comes from a family favourite book by Lynn Bedford Hall.
40 ml pure instant coffee powder
100ml hot water
125ml castor sugar
3 eggs, seperated
250ml cream(good quality, heavy)
In a large bowl, dissolve coffee in hot water. Allow to cool slightly, then add castor sugar and egg yolks. Using an electric mixer, whisk for several minutes until the mixture becomes pale and creamy. Whisk the egg whites until stiff. Whip cream and vanilla. Fold the cream and egg whites into the coffee mixture gently, don’t beat it. Freeze quickly.
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