For this recipe, prepare the espresso using our delicious blend Crema e Gusto. Savor this aromatic blend by preparing it with a moka pot or an espresso machine. After brewing, set aside 60 ml and let it cool down.

Whip the chilled cream until you get the desired consistency and leave it in the fridge while you continue with the other preparations.

Separate the yolks from the egg whites.

Add 3.5 oz of sugar to the yolks and blend with an electric whisk until you obtain a dense mousse (whip for about 3 minutes) and then add it to the whipped cream.

Remember to mix slowly.

Whisk the egg whites into stiff peaks together with 1.77 oz of the remaining sugar.

Add it all to the cream with the yolks, folding in from the bottom up.

Once a homogeneous mixture has been obtained, add the cold coffee, stirring slowly.

Put the ice cream in a bowl, cover with cling film and place in the freezer.