Prepare a cup of espresso coffee and dissolve Lavazza Prontissimo! into the hot espresso.
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 100 g (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 50 g (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.