Method: When it comes to coffee ice cream, coffee is of course the protagonist. In order to make the ice cream have a strong coffee aroma without being watery. We use freshly roasted beans to extract 30cc of espresso. As for the extraction method, depending on the respective conditions, you can choose a Moka pot or an espresso machine.

Then you can make the base coffee ice cream: first heat the milk, add syrup to the egg yolks and stir, add the hot milk and espresso, and stir constantly. Cook on the stove over medium heat for 5 minutes. Do not let the milk boil. Continue to stir as it cooks. After fully mixing the milk, coffee, egg yolk and other raw materials in turn. Turn off the heat and wait until the mixture cools before placing it in the freezer. Take it out and stir every 10 minutes until it becomes ice cream.

Finally, make the sauce for the coffee ice cream, whisking the egg whites until they become smooth, shiny, and elastic. Beat the cream until it forms peaks between the whisks and slowly add the vanilla syrup while beating.

After everything is ready. Take out the coffee ice cream from the freezer, use an ice cream scoop to shape the ice cream into balls, place it in 4 goblets, use a long handle spoon with ribbed grooves to pour the egg whites into the wine glasses as embellishment and decoration, start Enjoy