Preparation Time: 15 minutes
1/4 pint double cream
2 eggs, separated
2 oz. icing sugar, sieved
2 tablespoons coffee essence
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 fl into coffee mixture.
Pour into 1 1/2-pint ice cube tray or shallow ten and freeze. This ice cream does not need any further beating.
To vary, fold in with the ice cream 2 oz. finely chopped walnuts, or 2 oz. lightly crushed meringue, or 2 oz. crushed macaroons
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.