Steps

1. Put 30 grams of coffee powder into the water and simmer over low heat for 10 minutes. Strain the coffee water through a tea sieve.

2. Mix the coffee water with milk and light cream and bring to a boil. Turn off the heat immediately and cool down until it is not hot. Set aside.

3. Use an electric mixer to stir the egg yolks and sugar at medium speed until the sugar melts and the egg liquid is thick and turns light yellow. Then add the light cream coffee liquid into the sugar and egg liquid, and then

Pour into a thick-bottomed milk pot and heat over low heat while stirring to avoid sticking. You can see that the liquid becomes slightly thicker, sticks to the back of the spoon, and draws uneven lines. Remember not to boil the liquid, otherwise it will turn into egg drop soup.

4. Put the original ice cream solution into a container and cover it with plastic wrap or a lid. After it cools down, put it in the refrigerator for about two hours until it is half solid. Take it out and use an electric

beat the eggs. Stir once at low speed, then seal it and put it in the refrigerator for about two hours. Take it out and stir. Repeat this process twice. Add the remaining coffee powder during the last stir and put it in the refrigerator. Freeze until solid.